Notes:

 

• A pinch or two of nutmeg adds a special taste. It’s the difference between ordinary and professional. I add it to many dishes. Also, I like using two different kinds of barley, half a cup of each, for a more diverse texture. It’s up to you.

 

• When you warm up any leftover soup the next day, you will probably have to add some water, as it thickens when it sits. Warm on a low flame. You can also skim off most of the fat that solidifies and rises to the surface when the soup is refrigerated. It won't compromise the taste. I do this all the time, especially with chicken soup and other fatty fleishig soups.

Variations:

 

• I made this soup with a few pieces of flanken and a few turkey necks. The turkey necks make the soup very creamy, and add lean protein too. It really becomes a meal in one this way.

 

• If it is your minhag to eat kreplach on Purim, you can warm them up together with the soup before serving. You might want to leave out the noodles or just add a little bit for those who don’t fancy kreplach.