This soup is actually a meat and poultry soup, because besides chicken it also has turkey bones and beef. This combination is what makes the soup perfect. What does perfect mean? A chicken and meat soup extremely rich in flavor, clear, light and still very satisfying. There is something in it that really re-charges the body with energy – try it after fasting on Yom Kippur, it will restore your strength in an instant. The piece of beef that is cooked in the soup is only there to give flavor, we don’t usually eat it (beef needs a lot more cooking time anyway).
Ingredients for Meat Soup
- 1 Kohlrabi peeled and halved
- 1 onion peeled, whole
- 3 carrots peeled
- 1 celery root peeled
- 3-4 celery stalks with leaves
- 1 zucchinis
- 3.5 oz - 7 oz (100-200 grams) pumpkin
- 3 chicken thighs with the legs attached
- 5 chicken wings
- 1 Neck Turkey cut into 5 segments
- 7 oz (200 grams) beef shoulder cut into chunks, or any other low fat cut (neck/ribs)
- hawaij for soup (optional)
- 1 tablespoon Salt
- ground black pepper
Place all the ingredients in a tall, wide pot, pour in water to cover and bring to a boil. Skim off any foam that forms on the surface, lower the heat to medium-low, cover the pot and continue to cook for 2½-3 hours.
2. Remove the pieces of meat and vegetables from the soup. Reserve the liquid separately, reserve the chicken, carrot and zucchini for serving, separately, and discard the remainder of the vegetables, turkey neck and beef. Serve with matzah balls.