JANUARY IS NATIONAL SOUP MONTH

For those of you who regularly read my blog you know how much I dislike canned soup; I never keep them in the house because they are just a waste of money as far as I know and they do not serve any useful purpose.  I wanted to talk about this sooner, but hey I still have a couple of days until January ends.

January is National Soup Month.  Yes, that’s right, National Soup Month.  Here in NY we have had a balmy winter without much snow and the temperatures jump from freezing one day to beautiful and sunny, almost spring like the next.  Luckily we have not had much snow at all, unless you want to count that freak snowstorm we had in October.

Still there is nothing more comforting than a nice warm bowl of homemade soup (for those of you who are tired of me talking about homemade soup I promise this will be the last post on the subject this winter).  Here’s another one of my favorites that I make as often as I can; this was also one of Irwin’s favorites, so I always made sure to have it in the refrigerator during the winter.  When you make this soup you have to make sure to make the matzo balls because they absolutely make the soup. Irwin used to like the fine egg noodles and the matzo balls, so I always used both, and it was always a huge hit. 

Remember, January is National Soup Month, so let’s make some soup before January is just a memory!!

 TRADITIONAL JEWISH CHICKEN SOUP

INGREDIENTS

ONE WHOLE CHICKEN (KOSHER) OR FOWL (WHICHEVER YOU CAN GET)

CELERY CUT INTO 2 INCH PIECES (OR CUT INTO COINS)

CAROTS, CHUNKED (OR CUT INTO COINS)

ONE PARSNIP CHUNKED (OR DICED)

ONE TURNIP CHUNKED (OR DICED)

BUNDLE FRESH PARSLEY CUT

BUNDLE FRESH DILL CUT

ONION CUT UP (SMALL CHUNKS)

ONE CLOVE GARLIC (SMASHED)

TWO LOW SALT BOULLION CUBES

DIRECTIONS

In a 4-quart pot, add chicken, onion, garlic, parsley, dill only (preferably a stockpot).

Fill pot ½ to ¾ full.  Bring to a boil, add chicken, simmer off chicken fat (if you are using a fowl simmer for about 5-6 hours). Otherwise let simmer 3 to 4 hours.

Remove chicken and let cool.  Take stock without chicken and place in freezer or refrigerate to remove most of the chicken fat from the stock (leave some fat on the soup).

When the chicken is cooled, remove all the meat from the bones and add back to the stock.

Add vegetables and small shaped pasta such as orzo, or thin noodles if not using matzo balls, and cook the pasta in the stock by simmering it another 40 minutes.

When simmering stock leave pot cover off and do not stir.  Let the soup cook by itself; soup should be thick, almost like a stew.

 Add salt and pepper to taste.  Serve piping hot with chicken, vegetables, and matzo balls.

MATZO BALLS

INGREDIENTS

SIX EGGS

TWO TSP. SALT

SIX TBSP. OIL

½ CUP WATER

1 ¼ CUP MATZO MEAL (GOURMET SECTION OF GROCERY STORE)

DIRECTIONS

BEAT EGGS THROUGHLY.  ADD SALT AND OIL AND BEAT AGAIN.  ADD WATER.  BEAT AGAIN.  WITH SPOON, SLOWLY POUR IN MATZO MEAL AND STIR THROUGHLY.  REFIGERATE COVERED WITH PLASTIC WRAP FOR AT LEAST ONE HOUR.

4 QTS WATER

1 TBSP. SALT

OR 4 QTS HOMEMADE CHICKEN STOCK

BOIL WATER AND SALT IN A SMALL KETTLE.  Do not use aluminum kettle or balls will turn dark.  Test water by dropping a small amount of batter into it.  If the batter disintegrates, it needs a bit more matzo meal.  If it stays together, it is alright.

Measure 2 tablespoons of batter in a wet hand and form into balls. Drop into rapidly boiling water for 30 minutes.  Do not overcrowd the pot because the balls with not be able to expand properly.  Put lid on kettle, but leave a small opening for steam to escape.  If using chicken stock, serve soup immediately.  If using water, pour a small amount of the liquid over the matzo balls so they will not dry out.

Do not store in aluminum.  Balls can be frozen or left in the refrigerator for a day.  When put in soup, allow them to simmer in the soup for 15-20 minutes.