Wednesday, February 1, 2012

Everything Soup (Frugal Food Thursday)

matzah ball soup


Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

I make chicken broth in my crockpot regularly, with the bones leftover from roast chicken. But last week, I had a hankering for a soup with a little more in it. Like nice big chunks of chicken. Lots of vegetables. And some pasta. And a few matzah balls.

So I came up with this recipe for Everything Soup. All the stuff my family and I like in soup, I put in.

If you like other stuff, feel free to add it, too! Peas would be great. Or corn. Or rice. Or beans. Anything and everything.

Just be sure to start the soup the night before. The long, long cook time in the crockpot gives the broth a deep and complex flavor that you can't get from just simmering it on the stove for an hour or two.  Add some parsley or dill to the broth to improve the flavor.

EVERYTHING SOUP

1 whole chicken
2-3 carrots, diced
4-5 ribs celery, including celery leaves, diced
1 onion, paper skin removed, cut into quarters
4-6 quarts water
2-3 carrots, finely diced
3 ribs celery, finely sliced
4 eggs
1/4 cup oil
1 tsp salt
Freshly ground black pepper to taste
1-1/4 cup matzo meal
2 tbsp chicken broth or water
1/2 cup orzo (rice-shaped pasta)
salt and pepper to taste

The night before serving, place the whole chicken, 2-3 carrots, and 4-5 celery ribs including leaves into a 6 quart slow cooker.  Add enough water to cover.  Turn the slow cooker on high until foam forms at the surface; remove with a spoon.  Turn the slow cooker to low and cook for 8-16 hours.

After broth is complete, remove chicken and vegetables from broth.  Remove meat from bones and cut into large chunks.  Return meat to the broth.  Add another 2-3 finely cut carrots and 3 sliced ribs of celery and turn back on low for 2 hours.

Meanwhile, make matzah balls: In a medium mixing bowl, beat the eggs. Add the oil, salt, and pepper, and mix until thoroughly combined.  Add the matzo meal and mix until the matzo meal is moistened.  Add the water and mix again.  Put the bowl in the refrigerator for 30 minutes.

Boil 8 cups of water in a large pot, adding salt to taste.  Remove the matzo meal mixture.  Scoop out a heaping tablespoon of the mixture and form it into a ball with your hands.  Place the rolled balls on a plate.  Continue until all of the mixture has been used, about 12-16 balls.  Place matzo balls into the boiling water with a slotted spoon.  Once all the matzo balls are in the pot, cover and turn down to low.  Allow the matzo balls to simmer gently for 30-40 minutes.

Remove matzah balls and add to the chicken broth.  Also add 1/2 cup orzo, salt, and pepper at this time.  Cook on low for another 30 minutes to 1 hour, or until orzo is cooked through.

Makes lots!

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11 comments:

Jessica February 2, 2012 at 10:12 AM  

Thanks for hosting! I posted my cultured citrus recipe full of healthy probiotics.
http://naturallivingsocal.blogspot.com/2012/01/cultured-lacto-fermented-citrus.html

Miz Helen February 4, 2012 at 1:01 PM  

Your Everything Soup looks delicious, we just love a great soup like this. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

KB February 4, 2012 at 10:47 PM  

Yum. Thanks for sharing with Simply Delish. I'll be back to link up shortly.

Debbie @ Easy Natural Food February 7, 2012 at 7:18 PM  

I love soups that can be a complete meal, they're so satisfying! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

Amy February 8, 2012 at 9:33 PM  

Soup sounds so delicious. Thanks for sharing
Midweek Fiesta
I will link up with the party too

Kristy Lynn February 9, 2012 at 2:53 PM  

i adore hot-pot meals! i've done a few things where i've just thrown in whatever is within arm's reach: it's shocking how good that kinda meal tuns out.

Well done!

PERMANENT POSIES February 13, 2012 at 12:29 AM  

It is definitely soup weather. I am snowed in tonight. Yours looks delicious.

Alea Milham February 13, 2012 at 7:57 PM  

Your soup sounds great! Thanks for sharing your technique with the hearth and soul hop.

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