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A good stock is the backbone of my Pesach menu. It gets incorporated into sauces, meats, and soups, and it’s the flavor enhancer I rely on when my usual favorite (a.k.a. soy sauce) is not available. This soup is all about the stock! Any leftovers can easily be strained, reduced, and turned into a gravy with a little roux and tomato paste to thicken it.
2 pounds (910 grams) chicken bones
2–3 pounds (910 grams–1.36 kilograms) beef bones
2 tablespoons salt, divided
1 teaspoon black pepper, divided
2 teaspoons Tuscanini Extra Virgin Olive Oil
2 medium onions, finely diced
3 stalks celery, finely diced
2 medium carrots, finely diced
5 tomatoes, medium diced
5 ounces (140 grams) spinach (optional)
1 pound (450 grams) ground beef
1/2 cup grated potato
1 egg
1 tablespoon Gefen Honey
1 tablespoon Tuscanini Tomato Paste
2 teaspoons Gefen Garlic Powder
1 teaspoon salt
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Lay out the bones on the prepared baking sheet. Season with one teaspoon salt and half a teaspoon pepper. Roast for 40 minutes, or until browned and fragrant.
Heat oil in a large pot and add onions, celery, and carrots. Cook for seven to 10 minutes, until beginning to soften. Season with one teaspoon salt.
Add bones and tomatoes to the pot, then fill with water and bring to a boil.
Lower to a simmer and season with remaining salt and pepper. Cook for three to four hours, or until the liquid is extremely flavorful. Remove the bones.
Combine the meatball ingredients and form very small meatballs (approximately one teaspoon each). Drop them into the soup and simmer for 20–30 minutes or until extremely tender. If desired, stir in spinach before serving to wilt.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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