Chicken soup with knaidlach
By: Martin Blunos From: Good Food Live
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Chicken soup with knaidlach
- Prep time:
- 30 mins, plus 1 hr to rest knaidlach
- Cook time:
- 1 hrs 40 mins
- Serves:
- 6
Soothing chicken soup and matzah meal dumplings make a deliciously hearty meal in this tasty soup from Martin Blunos
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Tips and suggestions
- Cooks Tips...
Knaidlach: These are round dumplings made of ground matzo meal, fat and egg. These are typically served in a chicken soup and opinion is divided about how these are served. They can be made with or without chicken fat, be soft or firm, floaters or sinkers, light as a feather or heavy as a cannonball.
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Ingredients
- 1 chicken, medium to large
- 1 large Onion, chopped
- 2 Carrots, chopped
- 2 stalks of Celery, chopped
- 2 clove Garlic, crushed
- 2 sprigs of Dill, plus extra for garnish
- small bunch of stalks Parsley
- 1 Bay leaves
- 2 strips of lemon zest
- 1 tsp Black peppercorns
For the knaidlach:
- 4 Eggs
- 175ml sunflower oil
- Salt, and freshly ground black pepper
- 150 ml cold water
- 200g Matzo meal
- 150 ml boiling water
To cook the knaidlach:
- 500 ml water
- 500ml chicken stock
Method
1. Put the chicken into a large saucepan with all the other soup ingredients. Cover with water and bring to the boil. Reduce heat to a simmer and cook for 1 hour.2. Skim off any scum that has risen to the surface and then carefully strain the liquid through a sieve or colander lined with muslin. It is important to do this slowly so that only the clear liquid goes through. Any of the cloudy chicken stock can be reserved to cook the Knaidlach.
3. To make knaidlach, beat the eggs, oil, seasoning and water, then tip in enough matzah meal to make a thick mixture. Add the boiling water, mix well and leave to stand for at least an hour.
4. Put some oil on a plate and roll the mixture into balls about the size of large walnuts.
5. Bring the water and chicken stock to a rapid boil. Drop in the balls; lower the heat and simmer, half covered for about 30 minutes. Leave to cool, then remove from the stock. Re-heat separately and add to the soup when serving. Don't re-heat the balls in the chicken soup.
6. When the chicken has cooled slightly, remove the meat from the bones, discarding the skin. Chop the meat into chunks.
7. Put the chopped chicken into the soup and add the cooked dumplings, a couple of sprigs of dill and serve in nice big soup bowls.
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