Jew-ish Penicillin

Hello Blogosphere,

I do sometimes wonder if anyone actually reads this blog or whether this is the internet equivalent of talking to one's self - speaking to the void. Well, oh void, oh cyber-vastness, have I got a treat for you. I am about to reveal my recipe for the holy of holies, matzoh ball soup. Matzoh ball soup is a cure for the ages. Much like Windex in My Big Fat Greek Wedding, matzoh ball soup cures headaches, stomachaches, and all matter of gastro-intestinal ailment. I have not tried it for skin problems, but that doesn't mean it wouldn't work (though it might get a little sticky).

It's been a very busy couple of weeks at the KosherHome - Pesach this year, unfortunately, coincided with reading week for law school exams, which then rolled into travelling, which then somersaulted into the first couple weeks of work at Big Boston Firm. However, this worked out pretty well, all told, because I had a giant vat of matzoh ball soup to live off of for the last few weeks (obviously some of it frozen). My Beloved Professor (whose true identity will remain secret, but who I hold dear to my nerdy little heart) told us a story in class the last week of classes about a time as an undergrad where he and his roommate were both taking the same exam, a 24 hour take-home, and his roommate got up in the middle of the exam and made soup. (Incidentally, they received the same grade on the exam).

BP, it seemed, was baffled by this impulse, but I totally understood. Soup is comforting - it is familiar. And, unless you are trying to be all artisanal and crazy, it really doesn't take very long to make. I mean, really, 30 minutes of prep time, tops, and you have a whole vat of soup. Soup stretches expensive ingredients to make another meal and makes cheap ingredients seem vast and filling. It is also a great gift - no one in their right mind turns down soup.

I didn't used to like soup and it took me a long time to figure out why. It's because canned soup is gross. Really gross. Totally packed with chemicals and additives because we all know that meat and dairy are not meant to be held at room temperature for long periods of time, and that is exactly what canned soup does. The only exception I have found to the "canned soup is gross" rule is Trader Joe's Creamy Tomato, which is not gross, and which (with sufficient application of frozen spinach and a teaspoon of pesto) can be quite a nice light dinner when accompanied by a roll and a salad. Actually, in general, canned tomato or other similar "one note" vegetable-based canned soups can be okay. But, otherwise, gross.

But do not fear, gentle readers - homemade soup is just around the corner. Two posts ago, I discussed my cooked-from-the-pantry Slightly-Curried-Pumpkin-Soup, and before that I also posted about Kitchen Sink Chili, but this, my friends, is the piece de resistance, the holiest of holies, Matzoh Ball Soup. It is good enough to eat year round. I've included the usual suspects (i.e. winter/early spring) veggies below, but this would also be really good with spring/summer veggies like zucchini, tomatoes and spring onions. More on this below.

Wondrous Matzoh Ball Soup

For Soup:
2 tbsn EVOO
1 medium onion, peeled and cut into 1" dice
2 cups baby carrots, cut into 1/2" chunks
2-5 carcasses from roasted chickens
2 cups leftover roasted chicken meat (or shredded cooked chicken breast or thigh meat)
1 cup celery (optional)
1 bay leaf
1 sprig fresh or 1/2 tsp. dried rosemary branches fresh or 1/2 tsp. dried thyme (if using fresh herbs, tie them together for easy retrieval later. NOTE: If you cooked the roasted chickens with herbs and you didn't clean the carcasses to remove the cooked herbs, reduce the fresh/dried herbs here accordingly).
4 kosher bouillon cubes (optional, but useful if you're using a very large stockpot - see below)
1 1/2 gallons water (give or take) plus more at the ready

For Matzoh Balls:
8 eggs
1 tsp. salt
1/4 tsp. dried thyme or other herbs (optional)
1 tsp. dehydrated onion or 1/4 c. minced fresh onion, squeezed dry.
2 tbsn parve margarine, melted
1 1/2 c. matzoh meal

Note: Use a large stockpot. The larger the pot, the more chickens you will need. If you have a limited # of chickens and want a lot of soup, then add a few kosher bouillon cubes (I use Telma brand) to help jumpstart. Canned vegetable broth can also make a nice addition. Reduced sodium products are always preferrable to the regular kind.

Directions:
1. In a large stockpot over medium heat, add EVOO and onions. Cook until translucent. Add bay leaf, carrots, celery (if using) and chicken carcasses and cook for about 5 additional minutes, stirring occasionally and scraping browned bits from the bottom of the pot. Fill pot with water. If using bouillon, crumble bouillon into water. Bring to a boil (this make take a while).
2. Meanwhile, make matzoh balls. Stir dry ingredients together until well mixed. In a separate bowl, beat eggs until fluffy. Add oil and stir, then add to dry ingredients. Cover and refridgerate for about 40 minutes.
3. When soup comes to a rolling boil, reduce heat to a simmer and allow to simmer at least 30 minutes (but you can let it simmer for a LONG time - really, up to 2 hours is fine. Remember that the longer you simmer, however, the softer the vegetables will be).
4. When you are ready, remove chicken carcasses with a pair of tongs or a large spoon (being careful not to burn yourself and/or drop the chicken on the floor) and move to cutting board. Cut away any remaining meat on the carcasses and put it back in the stockpot.
5. Meanwhile, with lightly greased hands, form matzoh balls (small or large). Do NOT mush them together - take a gentle scoop and roll it just enough to make a ball.
6. Raise the temperature on the soup. Slowly drop matzoh balls into soup (be careful of the splash). Cover and simmer about 15 minutes. Add shredded chicken and cook 5 minutes more, then remove from heat. Wait 5 minutes and serve, being careful not to include bones in any servings.
7. You will have leftovers. If you do not, you are doing something wrong. When the leftover soup has cooled sufficiently, sift (with clean hands, of course) through the bottom to remove any bones/chicken skin/bay leaf/etc. Cool a little longer, then pop stockpot in the fridge. Cool overnight. If a layer of fat forms at the top, remove before putting into tupperware containers to store. This soup freezes well.

Happy eating.