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Seeking validation- Matza Ball Soup with Beef bone broth....?

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I am torn between making my (much in demand) chicken soup with matza balls and the rich bone broth I have been addicted to the past few months.

I was wondering if anyone has opinions about making chicken broth with beef bones in it (a day ahead). Does it change the flavor that drastically and would it interfere with the "integrity" of the traditional chicken soup..?

Or even more wild- could I get away with making a rich beef bone broth with matza balls (made with schmaltz...)?

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  1. I love to use some beef bones in my chicken soup to give a stronger/meatier taste. That said, my wife gives me grief that the broth is not as light and clear as traditional chicken soup.
    So: she has decreed the chicken soup with beef bones is fine for family but not company.

    As an aside, we love matza balls in all kinds of soup, not just poultry soups.

    1. I've always used the beef bones that don't have a lot of meat on them but connective tissue (like feet). It gives a lot more body to the soup, especially these days when no chicken gets to live to a ripe old age and chicken feet are hard to find.

      1 Reply
      1. re: sharonfl

        bought some feet in Gourmet Glatt yesterday.. I only use them for Pesach. Besides my DH will,only eat poultry!

      2. Using a short rib in his Chicken soup, Chef Jeffery Nathan took down Bobby Flay in the Chicken Matzah Ball Soup Throwdown, well that and a mind blowing sofrito. Do it!

        1. I always make my chicken soup with beef bones - i find it gives it a much richer, heartier flavor

          1. Never have used beef bones but I now tend to use turkey necks for my broth - still a poultry broth and is much richer than chicken bones -

            1. My mother in law used to make her chicken soup with flanken. It was delicious.

              1. I add turkey necks in my chicken soup all the time because I find it gives the soup a much richer flavor.
                I also sometimes use flanken in the soup, particularly when I make the Shabbos soup on Wednesday night. It's delicious. This way there's nice boiled flanken with horseradish for supper on Wednesday (don't knock it till you've tried it!), and there's time for the soup to get good and cold so I can take off the fat. But that soup, I agree, is not as pretty for company.

                1 Reply
                1. re: helou

                  My Hungarian in-laws pretty much only make beef broth matzoh ball soup. I find it too much actually. The goose broth we had at our wedding, however, was amazing.