This soup calls for any left over vegetables, and I added matzo balls made with almond flour in honor of the last night of Hanukah.
Last night was the 8th and final night of Hanukah for 2008. We celebrate Christmas and Hanukah – we don’t go overboard with gifts for either holiday. Especially this year, given the economic climate. To drive home the importance of wise money management, one of the gifts my boys shared this holiday is the The Motley Fool Investment Guide for Teens: 8 Steps to Having More Money Than Your Parents Ever Dreamed Of. They’ll thank me later.
I guess I could have called this pot luck soup, but stone soup seemed a title more in line with anything that is lurking in your refrigerator or counter that you need to use up as soon as possible. This particular soup was made with leftover string beans, frozen peas (that were about to develop freezer frost), extra carrots that I didn’t want to relinquish to Marcus (our well-fed panda hamster), last-leg celery, sea salt. In addition to left-overs, I added matzo balls made with almond flour using this recipe as a guide.
Ingredients and preparation (for 3 to 4 bowls of soup)
- 4 cups of vegetable or chicken stock
- sea salt, herbs, and pepper for seasoning the stock (if not already seasoned)
- carrots, string beans, peas, celery, and any left overs hanging around
- 2 cups of almond flour
- 1 teaspoon of sea salt and a pinch of pepper for matzo balls
- 2 eggs
Prepare matzo balls by placing almond flour, salt, pepper and eggs in a bowl. Blend well and place in the refrigerator.
- Place chicken stock and leftovers in a deep saucepan, season if desired, and bring to a boil and then set to a medium bubble. Cook for 10 minutes or until the leftovers are at the desired texture. You may want to add some leftovers before others if they require more cooking time. Or, you may want to skip to the next step if you are making matzo balls (so the matzo balls and the leftovers cook together).
- Bring soup down to a simmer. Using a spoon or your hand, mold the matzo balls one by one and add them to the saucepan. Simmer for about 15 to 20 minutes (depending on the size of the matzo balls – the bigger ones will take a bit longer to cook). If you want to cook the matzo balls separately, add several cups of salt water to a saucepan and cook the matzo balls apart from the soup.
- When the matzo balls are cooked through (they will be medium in firmness), turn off the heat and serve!