This is a perfect meal-in-one for these hectic pre-Pesach days. I tried it out recently on guests that I had from the US and they ate it till the last drop!
- 2 onions sliced -
- 4 stalks celery sliced -
- 5 carrots grated -
- 2-3 Tbsp oil -
- 4 Tbsp flour, opt. -
- 4 cups chicken soup* -
- 4 cups water -
- 6 large tomatoes peeled, cubed, and then pureed -
- 8 oz (250 gram) meat pieces -
- salt and pepper to taste -
- 1-2 Tbsp brown/white sugar or to taste -
- 2 generous handfuls of small pasta shapes (omit for Pesach) -
SautÃ© onion, celery, and carrots until soft. Â Transfer to slow cooker (Crock-Pot). Add flour if desired and then chicken soup and water. Cover and bring to a boil on High. Add tomato puree and meat cubes. Cook on Low (it should maintain a steady, slow bubbling) for 5 hours or until ready. Season with salt, pepper, and brown sugar. Add pasta shapes and cook on Low another 30 minutes or until soft.
*I usually use chicken soup from the freezer that I defrost for this soup. (If you have pieces of zucchini/carrot in your soup and youâ€™re afraid theyâ€™ll taste waterlogged,Â press them against the side of the pot, while itâ€™s cooking, with a big spoon and they will â€œmelt.â€ If you donâ€™t have chicken soup, use water that is flavored with chicken soup powder. Itâ€™s not the same, but itâ€™s close! You can also use just water and add chicken or meat bones.
Note:Â I like to add one or two turkey necks to the soup. It adds delicious flavor and creaminess to the soup. When serving, I shred pieces of the turkey meat in each soup bowl. Everyone loves it that way. Also, I tried pureeing the tomatoes without peeling them (made a pot of soup just for that!!!) and it tasted fine. So if you donâ€™t have time, skip the peeling.
Variation:Â You can add 3 medium potatoes cubed, 3 zucchini cubed and a handful of cabbage. If you want to add body and richness to this soup, top with freshly made pesto. I actually prefer the simplest version above.
Pesach Tip:Â This soup tastes delicious without the pasta too, so you can make it for Pesach.
This recipe originally appeared in Mishpacha Magazine.