*Note: This soup is pretty awesome but does not actually ‘cure-all.’
What you’ll need:
1 large slow cooker
1lb shredded/chopped roasted turkey or chicken
6 carrots roughly chopped (I did 1/2 inch pieces)
2-3 stalks of celery roughly chopped
2-3 cloves garlic minced
1 large shallot diced
2tbsp olive oil (I was doing this kosher, so I used Halutz kosher oil from Israel. It’s a little pricey, but the flavour is superb…it’s cold pressed with .05% acidity.)
1 carton vegetable stock
3tsp Hungarian hot paprika
1 jar Manischewitz matzo balls in broth
Water (as needed)
Pour entire carton of vegetable stock into slow cooker and set on ‘high.’ Add turkey or chicken. In a sautee pan, heat olive oil on medium high heat. Sautee carrots in oil until they begin to soften and then add celery. Season with salt, pepper, and paprika. Once celery begins to soften, add minced garlic and diced shallot. Once shallots have become translucent, add contents of sautee pan to slow cooker. Stir. Add enough water until the liquid is about 2 inches from the top of the slow cooker. After about 1/2 hour, turn down slow cooker to ‘low’ and add all contents of the jar of Manischewitz matzo balls. After about another 1/2 hour, turn slow cooker to ‘warm.’ Soup can be kept this way basically until it’s gone. That way you have awesome soup anytime you need it.
The matzo balls get a great flavour the longer you leave them in the soup and they don’t fall apart as long as you stir gently every so often.