I grew up in a Jewish home—my father was Jewish and my mother converted—so traditional Jewish cooking was always part of our family table. Still, I didn’t always connect with the classic versions of certain dishes. As I got older, I began adapting those recipes to suit my own tastes. This soup became a personal favorite, especially because it’s a wonderful way to use leftover chicken or turkey bones. Revisiting it recently, as I’ve been reconnecting with my heritage, felt like returning to a meaningful part of myself.
Stock
Ingredients:
5–6 pounds chicken or turkey bones (necks, feet and scraps included; store-bought stock works too) • Carrot, onion, celery, leek • Thyme, rosemary, sage • Parsley • Bay leaf • ½ teaspoon white peppercorns
Instructions:
Place bones in a large pot, cover with cold water, and bring to a boil. Skim the foam, then add the vegetables and herbs. Reduce to a simmer and cook uncovered for 2–3 hours, skimming occasionally. Strain into a clean bowl and cool. Refrigerate if making ahead and remove the fat layer before using.
Matzo Balls
Ingredients:
Garlic oil • Chopped parsley and basil • 1 cup boiling water • Salt and pepper • 2 eggs, separated • 1 cup matzo meal • Finely chopped celery, garlic and grilled onion
Instructions:
Finely chop the seasonings and sauté in garlic oil until translucent. Add boiling water and let cool slightly. Stir in matzo meal and beaten yolks, then fold in whipped egg whites. Form into small balls and simmer in boiling stock or salted water for about 30 minutes, until puffed and tender.
Roasted Turkey
Ingredients:
1 whole turkey • Garlic • ¼ pound melted butter • Salt and pepper
Instructions:
Preheat oven to 350°F. Rub turkey with garlic, melted butter, salt and pepper. Roast until fully cooked, basting as it cooks. Cool, then remove and shred the meat. Reserve the bones for stock.
Soup Base
Ingredients:
Prepared stock • Raw and roasted garlic • Carrots • Grilled onions • Celery • Parsnips or turnips • Beets • About 1½ quarts chopped vegetables (broccolini is great) • Matzo balls • Parsley • Chives • Basil • Red pepper flakes (optional)
Instructions:
Add garlic, carrots, onions, celery, parsnips or turnips, beets and broccolini to the stock. Simmer until the vegetables are tender. Stir in the shredded turkey. Cook the matzo balls separately in some of the stock.
To Serve
Ladle the soup into bowls, add one or two matzo balls and finish with fresh parsley.
This dish is featured in my cookbook, Feed This Community, available at OshinLove.com. The book includes eleven chapters dedicated to eleven charities—each inspired by a mission, a story and a community I love.