Actually, I lied. This is the version of the soup I make when I’m a self-piteous ball of frowns. It’s a low-labor-intensity meal. Just throw a buncha stuff in a pot, cover with stock, and boil until it’s soup.
I started with my trusty Boston Organics veggies: carrots, a yellow onion, and some potatoes.
Regular soup base: carrots, an onion, celery, herbes de Provence, salt&pepper.
My mama always adds a LOT of dill.
Then I just threw the rest of the ingredients into the pot, covered with stock, and simmered for 1.5 hours. You don’t have to cook it that long. It’s pretty much done after about 30 min. But I like for the meat to fall apart and for the potatoes to make it nice and starchy.
Aaaaand meanwhile, in the other pot, I just made some matzo balls according to the recipe on the box. Nothing spesh.
Soooo that’s it. Recipe:
3 big carrots
3 big celery stalks
1 yellow onion
3 bay leaves
1/2 tsp herbes de provence
2 tbsp olive oil
big handful of dill
1/2 lb of potatoes, peeled, chopped
1 lb chicken breast (that’s about 3 chicken breast halves)
3 cups of stock, chicken or veg
Chop all the veggies into bite-size chunks. Cook them down a bit in some olive oil with the herbs. Add potatoes and chicken and dill. Cover with stock. Put the lid on and come back when it’s soup.
For matzo balls, I forget the proportions. But what you need to have on hand is:
seasoning if your mazto ball mix doesn’t have it already. All I added was salt and pepper. My mama also adds chopped dill. It turns the matzo balls green. Tee-hee!