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Wedding Soup
Nov. 14th, 2006 11:03 amOr, at least a facsimile of it.
I wanted a simple, hearty soup for dinner last night, and I knew I had two containers of leftover chicken stock in my freezer.
Except that one was dated April, and was clearly Pesach leftovers. Ooops. Turns out that chicken stock lasts 2-3 months in the freezer. The other one, Rosh HaShanah leftovers (guess when I make chicken soup), was just fine. However, it was also only 3 cups.
So,I bought a quart of store-made chicken broth from a local kosher supermarket. I also got a pound of ground turkey, some fresh parsley, an onion, frozen spinach and a box of digitalini. I'd already taken both frozen containers out to thaw, so I could more easily discard the older stock.
I chopped the onion finely and sauted it with some sliced garlic in olive oil. When it was cooked, I added both stocks, plus Italian seasoning,bay leaves, pepper and some of the parsley. I'd intended to add carrot as well, but I forgot to buy it.
While the soup came to a boil, I made the meatballs - the ground turkey, Italian seasoning, grated garlic, pepper, chopped fresh parsley, matzo meal, an egg and a bit of olive oil, all combined by hand. I made tiny meatballs - less than an inch in diameter - and dropped them one by one into the soup to poach. That done, I added a few handfuls of frozen spinach and digitalini, and reduced the soup to a bare simmer.
It was a tad salty by the time we ate it, but I just added some water and it was *perfect* - filling, flavorful and pretty. Carrots would have helped, but that's about it. And the spinach came out very tender and nice.
I wanted a simple, hearty soup for dinner last night, and I knew I had two containers of leftover chicken stock in my freezer.
Except that one was dated April, and was clearly Pesach leftovers. Ooops. Turns out that chicken stock lasts 2-3 months in the freezer. The other one, Rosh HaShanah leftovers (guess when I make chicken soup), was just fine. However, it was also only 3 cups.
So,I bought a quart of store-made chicken broth from a local kosher supermarket. I also got a pound of ground turkey, some fresh parsley, an onion, frozen spinach and a box of digitalini. I'd already taken both frozen containers out to thaw, so I could more easily discard the older stock.
I chopped the onion finely and sauted it with some sliced garlic in olive oil. When it was cooked, I added both stocks, plus Italian seasoning,bay leaves, pepper and some of the parsley. I'd intended to add carrot as well, but I forgot to buy it.
While the soup came to a boil, I made the meatballs - the ground turkey, Italian seasoning, grated garlic, pepper, chopped fresh parsley, matzo meal, an egg and a bit of olive oil, all combined by hand. I made tiny meatballs - less than an inch in diameter - and dropped them one by one into the soup to poach. That done, I added a few handfuls of frozen spinach and digitalini, and reduced the soup to a bare simmer.
It was a tad salty by the time we ate it, but I just added some water and it was *perfect* - filling, flavorful and pretty. Carrots would have helped, but that's about it. And the spinach came out very tender and nice.
