Need help choosing starch for chicken soup
I found the best tasting homemade chicken soup recipe but keep forgetting the pearl or Israeli couscous it says to add. Usually just add whatever pasta I have left over... Elbows, orzo or bow tie pasta. Once again, I forgot the couscous but would like opinions on the 3 types of starches I have on hand today. Enriched wide egg noodles, elbow or bow tie semolina pasta or matzo meal to make- what else? Lol....matzo balls. Asking for as much as chef suggestions to as little, but no less important- personal preferences.