HIGH HOLIDAY SOUP
It takes four hours to make this soup but it is simply delicious. That’s because there is a secret ingredient, one I remember because I ‘d never heard of anyone else using it in their matzo ball soup.
Grossmutter, Clayton Barnett’s rotund, German grandmother, called it knuckle bone soup. I can still see her in a house dress and old, comfortable shoes standing in her kitchen chopping and stirring. She never wrote down her recipes. She used ‘a little bit of this and a wooden spoonful of that. ‘ With me, she tried to be more precise.
I’m sharing these because next week is the first of the Jewish high holidays and I thought maybe you’d like to have two authentic Rosh Hashanah recipes. Here they are just as she cooked them.
Matzo Ball Soup : (Sometimes she called this marrow bone soup)
Use a big split knuckle or soup bone and put it in a 2 quart pot that you fill three quarters full. Bring to a boil and boil until the foam comes to the top. Then skim off the foam.
Add the leaves of a bunch of celery
Some cabbage (I estimate she cut off about 1/3 of a head)
1 large onion quartered (skin left on)
1 garlic clove
2 carrots, cut into chunks
a handful of fresh parsley
canned stewed tomatoes
and . . .(drum roll) . . .a handful of green string beans (the secret ingredient)
Simmer 4 hours
Strain, salt to taste, chill, skim off fat and reheat to cook the matzo balls in.
2 eggs beaten until foamy. Add a pinch of salt.
1 t chopped parsley
1/4 t nutmeg
1/4 t paprika
2 heaping T firm Chicken fat (or 3 T liquid fat)
Roast a little chopped onion in fat
add 3 T hot soup (above)
add enough matzo meal so it is medium in texture-not stiff
Put in icebox and chill
Roll into balls (whatever size you want. I try and make them about 1″ or so around. They puff up when cooked.)
When ready, add balls to soup and cook 25 minutes with lid on-on very low heat. Don’t peek.
Enjoy and to all those reading my blog, may your year be filled with joy and blessings.