Slice of Life: Yontiff Soup

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog, or web site.

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Let’s face it; there was a time in the not too distant past where most of our main meals revolved around beef and or some other type of red meat of some kind as a main course. With the newest medical warnings about what too much meat can do to our “innards” we’ve all learned that red meat as a main course is better left to the once or twice a week meal and treat than as an everyday gotta have it ingredient in our menu planning. All that kind of goes out the window with the holidays when brisket plays a front and center roll.

While I’m truly a big fan of beef and lamb I have relegated them to secondary ingredients (most of the time). That way I’m able to serve it more often and not have to worry about roto rooting my arteries at some later date. I find that by utilizing beef and beef broth to make a soup (gasp, sometimes INSTEAD of chicken soup) I can have my proverbial cake and eat it too. With yontif meals to prepare for it’s the perfect time (especially during Sukkot where the weather is soooooooooo unpredictable) to have several really delicious beef soup recipes that are meal recipes ready to whip up in no time at all.

Red Wine and Steak Soup (meat)

Ingredients:

• 1 Tablespoon olive oil
• 1 to 2 lbs. steak cut into bite size pieces
• Kosher salt and black pepper, to taste
• 3 Tablespoons olive oil or butter
• 1/2 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 bay leaf
• 1/4 cup flour
• 1/2 cup good dry red wine
• 4 to 5 cups beef broth
• 1 (14.5 oz.) can diced tomatoes in their juice
• 2 teaspoons fresh thyme, chopped

Instructions:

1. Heat oil in a stock pot
2. Season the pieces of steak with salt and pepper and cook for about a minute (turning only once) until it sears on both sides but don’t finish cooking it needs to finish cooking in the soup.
3. Remove the meat from pot and set it aside.
4. In the same pot, heat the oil and saute the onions, carrots, celery and bay leaf until they begin to soften, about 2 to 3 minutes. Add the flour and stir constantly for another 2 to 3 minutes, scraping up the brown bits on the bottom of the pot and the flour starts to get golden. Stir in the wine, stock, tomatoes and the thyme. Bring to a boil. Reduce heat and simmer gently for at least 15 minutes until the vegetables are tender.
5. Stir the beef and the drippings back into the soup; cook about 2 more minutes for medium rare, or until desired doneness.

Adjust the seasonings as needed and serve in large bowls. This soup really does eat like a meal.

Modified from foodandwine.com

Garlic and Beef Soup (meat)

6 to 8 servings

Ingredients:

• 2 Tablespoons olive oil
• 2 Tablespoons minced garlic
• 1 cup sweet onion, chopped
• 4 to 5 medium potatoes, peeled and cut into small cubes
• 3 large carrots, peeled and cut into cubes
• 1 to 2 lbs. of leftover steak or brisket, diced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon soy sauce
• 1/2 cup of tomato sauce
• 5 cups of beef broth

Instructions:

1. In a stock pot heat the olive oil, and then saute the garlic and onion
2. Saute until the onion and garlic are soft and golden
3. Add the carrots and potatoes, mix, and cook for a few more minutes. Add the steak, salt, pepper, tomato and soy sauce, and mix well.
4. Cook for a few more minutes.
5. Add the broth and then bring the mixture to a boil, then cover, reduce the heat to a simmer and cook for approx one hour, stirring occasionally.

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Simple Ground Beef Soup (meat)

Ingredients:

• 1/2 cup margarine or olive oil
• 1/2 cup flour
• 8 cups hot water
• 2 lbs. ground beef
• 2 Tablespoons beef bouillon powder
• 1 cup onions, chopped
• 1 cup carrots, diced
• 1 cup celery, sliced
• 2 cups frozen mixed vegetables
• 28 oz. canned tomatoes, diced
• 1 teaspoon pepper
• 1 Tablespoon steak seasoning

Instructions:

1. Melt margarine in stock pot.
2. Blend in flour to make a smooth paste.
3. Gradually add hot water a little at a time. Whisking it smooth as you go.
4. Simmer until smooth.
5. Sauté beef in a large skillet and drain off fat. Add meat, bouillon, all vegetables and seasonings to saucepan.
6. Bring to a boil, then reduce heat and simmer until vegetables are cooked.

Submitted by Harriet Sengerson Chicago IL

Italian Meatball Soup (meat)

6 to 8 servings

Ingredients:

Meatballs:

• 3/4 lbs. ground beef
• 3 Tablespoons fresh minced parsley
• 1 egg
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 2 teaspoons lemon juice

Soup:

• 3 Tablespoons olive oil
• 7 cups beef broth
• 2 cups water
• 1/2 teaspoon salt
• 2 Tablespoons tomato paste
• 3/4 cups onion, chopped
• 3/4 cups carrots, chopped
• 3/4 cups celery, chopped
• 1 cup diced potatoes
• 1/2 cabbage, shredded
• 4 Tablespoons fresh parsley, Minced
• 2 whole bay leaves
• Salt and pepper to taste

Instructions:

1. Make the meatballs: In a bowl combine ground beef, parsley, egg, garlic, salt, pepper, and oregano and lemon juice. Mix to combine and shape into small balls. Place on a cookie sheet and place them in the freezer for 30 minutes to an hour.
2. After chilling the meatballs heat the olive oil in a stock pot.
3. Briefly brown meatballs, then remove to a plate but don’t clean the pot.
4. To the pot, add the beef stock, water, salt, tomato paste, and herb bag.
5. Bring to a boil, then for simmer 30 minutes.
6. Add the onion, carrots, celery, and potatoes. Simmer 15 more minutes.
7. Add the cabbage and meatballs. Bring to a boil, and then simmer 8 to 10 minutes.
8. Season with salt and pepper to taste. Remove the bay leaves.

Unknown source, my files

Tex-Mex Meatball Soup (meat)

Ingredients:

• 1 Tablespoon olive oil
• 1 small red onion, chopped
• 2 jalapeno peppers, seeds and ribs removed, chopped
• 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
• 2-1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1 quart chicken broth
• 2 cups water
• 1-1/2 cups drained canned diced tomatoes (one 15-ounce can)
• 1-3/4 teaspoons salt
• 3/4 teaspoon black pepper
• 1 lb. ground beef
• 2 cloves garlic, minced
• 2-1/2 Tablespoons dry bread crumbs
• 1 egg, beaten to mix
• 1 cup fresh (cut from about 2 ears) or frozen corn kernels
• 1 Tablespoon lime juice

Instructions:

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the zucchini, 1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
3. Add the broth, water, tomatoes, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
4. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg.
5. Shape the mixture into 24 meatballs, about 1 inch in diameter.
6. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes
7. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Modified from Foodandwine.com

3-Bean Soup with Turkey Meatballs and Dijon Dumplings (meat)

6 to 8 servings

Make the meatballs before you make the soup.

Ingredients:

Soup:

• 1 Tablespoon olive oil
• 1 Tablespoon pareve margarine
• 1 large onion, diced (2 cups)
• 1 large carrot, diced
• 2 sticks celery, diced
• 2 quarts beef stock
• 1/2 cup orange lentils
• 1/3 cup barley
• 1 can kidney beans, drained and rinsed
• 1 can roman beans, drained and rinsed

Dumplings:

• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 Tablespoon Dijon mustard
• 3/4 cup water

Turkey Meatballs:

• 1-1/2 Tablespoons olive oil
• 1 small onion, diced
• 2 cups dry broken-up white bread
• 1 cup broth
• 1 lb. ground turkey meat
• 2 large eggs, well beaten
• 2 Tablespoons freshly chopped parsley leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup golden raisins, hydrated in warm water
• 1/2 cup pine nuts, slightly toasted
• 1 1/2 cup toasted bread crumbs
• 1 to 2 cups toasted bread crumbs
• 1 cup oil

Instructions:

1. In a skillet saute the onions in the olive oil. Cook for about 5 minutes, just until they are soft and then place into a bowl to cool.
2. Take the 2 cups of broken up bread and place into a bowl with the broth. Let the bread soak for 5 minutes.
3. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts. Mix to combine and form the mixture into golf ball sized balls and roll them in breadcrumbs and place them on a plate.
4. In a large stock pot heat the oil and then brown for about 5 minutes and then put them on a cookie sheet while you’re making the soup.
5. Add the olive oil and butter in a Dutch oven and place over medium heat. Saute the onions, carrots and celery for 5 minutes.
6. In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.)
7. As the stock is at temperature, add the lentils, barley and stir the broth. Place the lid back on and let the mixture cook for 5 minutes.
8. Add the drained and rinsed beans and cook for an additional 5 minutes.
9. Add the browned turkey meatballs to the stock.
10. Meanwhile, begin making your dumplings. In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough.
11. With 2 tablespoons mold your dumplings 2 inches in diameter then drop them into the already simmering turkey meatballs and bean soup.
12. Cook together for an additional 25 minutes with the lid on. Once the dumplings have risen and expanded

Modified from a recipe by Danny Boome

Lamb Meatballs and Bean Soup (meat)

Not beef but just as good

Ingredients:

• 1 lb. ground lamb
• 1/2 cup chopped onions
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cups chicken or vegetable broth
• 1 (10 oz.) packages frozen chopped broccoli
• 1 large tomatoes, chopped
• 1 (15 oz.) cans garbanzo beans, drained
• 1/2 teaspoon crushed dried thyme leaves
• Salt and pepper

Instructions:

1. In a bowl combine the ground lamb, onion, garlic, cumin, and salt; mix lightly and shape into 1-inch meatballs.
2. Brown the meatballs in large skillet over medium high heat turning occasionally.
3. Meanwhile bring broth to a boil in large saucepan; add the broccoli and tomato. Return to a boil; reduce the heat and cover.
4. When the meatballs are browned, remove from skillet with slotted spoon. Add to the broth. Add the beans and thyme; simmer for 5 minutes.
5. Season with salt and pepper.

Modified from a recipe submitted by Charlie Easton Indianapolis IN

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Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.