I covered it with water and added some sad-but-not-ready-for-compost vegetables from the fridge. Thanks to the idea from on the Traditional Foods blog, I also added a couple tablespoons of vinegar to break the bones down, releasing more minerals into the broth. A day and a half later, I strained the solids from the broth. After pouring it back into the (rinsed) crock pot, I added some light seasoning to the broth: salt, ginger, sage, thyme, and dried onions.
The decision of what soup to make was not an easy one. Nearly every culture has a version of dumplings and broth. It came down to two: Won Ton or Matzo Ball. I can get decent Won Ton soup down the street, so chose to make the latter.
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| Matzo Ball Soup |
