It won't melt the stock pot. Nor is it Consomme Marijuana, the recipe for which can be found, if this more prosaic soup disappoints, in Jeremiah Tower's California Dish. I refer instead, to the ethnic jumble which is my cooking inheritance and probably yours too, to some extent, since you have internet access, and are unlikely to live in an isolated culinary community. I guess it is a kind of yunzer* fusion cooking, being essentially an Italian Wedding Soup, crossed with Matzoh Ball Soup.
I make this pretty regularly, usually in quantities of A Whole Lot, because it keeps and freezes well, and is good for taking to work and heating in a microwave for lunch. It is also possible to make it seem quite fancy, by serving it in small bowls, prior to a celebratory dinner. Personally, I enjoy consuming it from a deep bowl, on my afghan covered lap, in a comfortable chair, while reading. (Though I live alone, I generally eat at a set table, even when I don't have company, and I like to do that. But the one bowl supper in a chair thing..it's a nice indulgence.)
It is pretty important to have a rich homemade stock/broth for this. I like turkey or duck stock best, but a chicken stock is fine, too. If you have some of the bird left over from the stock making, it is nice to cut up a little and add it. This is not essential, however.
Adjust the quantities according to the amount of broth you have. You need:
turkey or chicken broth
tiny turkey matzoh balls
thinly sliced carrots
thinly sliced fennel
thinly sliced scallions
several handsful of toasted farfel (or substitute pastinas or orzos)
several handsful of escarole, chard leaves or lacinato kale, cut in thin ribbons
chopped fresh parsley
Bring broth to a boil. Turn down to simmer, and add everything but the greens and a few of the scallions. Cover and cook 20-25 minutes, until the farfel and matzoh balls are done. Uncover, and add the greens and remaining scallions. Cook until just wilted, sprinkle with parsley,and serve with lemon wedges to spritz over, if you like. The tasty little matzoh balls add a lot of flavor poaching in the broth, and it is important to include plenty of the nutmeg and tarragon to them for this effect. The broth will be subtle and the little dumplings, highly flavored.
I have been known to float a few rehydrated dried shitake caps in this jumble, to really melt my pot. When I do, I put them in with the matzoh balls to let them plump up further.
Tiny Turkey Matzoh Balls:
Mix about 1/4 lb of ground turkey and 1/4 cup of mazoh meal with a pinch of nutmeg, chopped tarragon, salt and plenty of pepper, a tbsp of the broth , and enough beaten egg to make a pasty consistency. Chill for half an hour in fridge or freezer. Form into tiny little marble sized balls, and set on a plate or sheet of waxed paper.
note: If you do not have the ground turkey, you can just make tiny mazoh balls instead, seasoned as above. The turkey adds a real flavor boost, though. You can make the soup even more flavorful if you cook the veg slowly in some butter, before adding them to the stock. But it is also good if you don't bother with that.
*"Yunzer" is a Pittburghese expression, meaning, essentially "of Pittsburgh, without regard for embarassing one's friends and/or relations"; antonym: yuppie; From: "yunz" 2nd pers. sing or plural:, i.e. "yunz goan dahn na Gianiggle an'at?" Trans: "Are you going down to the Giant Eagle, and that?" The "and that" , pronounced "an'at", may be added to the end of any sentence, rather like the Canadian "eh?" This is such a common usage, that you can get one of those ovoid car stickers, to indicate nationality, that reads "an@", to show the driver is from Pittsburgh. I learned about the stickers at a blog on the Pittsburgh Opera website. It was not until I first heard my own recorded speaking voice some years ago, that I realized, with mingled horror and perverse pride, that I kind of have some yunzer qualities myself.