Kosher Chicken Turkey Soup (Meat)

1. Place turkey and chicken in a large soup pot.
2. Cover the poultry with water, and then add another inch or two of water.
3. Bring to a boil. Scrape and discard any froth.
4. Add vegetables and spices, and bring to a boil again.
5. Lower heat. Cover, but leave a slight opening for steam to escape.
6. Simmer on LOW for 2 hours, or until vegetables are tender. If the water level dips below the vegetables while the soup is cooking, then add a bit more water.
7. When cool, strain soup and add back cut-up vegetables (pieces of carrot, zucchini, onion, parsnip).
8. Serve with matzo balls, noodles or soup nuts.

TIPS:

The boiled chicken from the soup can be used in a variety of ways. I suggest using it for Chicken Pot Pie or Chicken a la King.

SERVING SUGGESTIONS:

Matzo balls, small dumplings made of crushed matzo, can be served in this soup. Matzo balls were probably first created in an effort to make matzo - unleavened bread that Jews eat during the week of Passover - more edible. Jews would grind the matzo, add eggs and spices, form balls, and boil the dumplings. Today you can buy Matzo Ball Mix or you can easily make your own matzo balls.

• Classic Matzo Balls
• Low Fat Matzo Balls
• Sephardic Matzo Balls
• Ashkenazic Matzo Balls
• Tri-Colored Matzo Balls (Spinach, Tomato, Tumeric)