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" target="_blank">http://kosherfood.about.com/od/koshersouprecipes/r/matzo_balls.htm">matzo
balls, noodles or soup nuts.
The boiled chicken from the soup can be used in a variety of ways. I suggest using it for Chicken" target="_blank">http://kosherfood.about.com/od/kosherpoultryrecipes/r/potpie_chicken.htm">Chicken
Pot Pie or Chicken" target="_blank">http://kosherfood.about.com/od/kosherpoultryrecipes/r/kosher-chicken-ala-king.htm">Chicken
a la King.
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" target="_blank">http://www.kosher.com">Matzo
Ball Mix or you can easily make your own matzo balls.