Chicken broth with kneidlach
5 servings
60 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Finely chop the chicken fat, melt it in a thick-bottomed pan, and set aside the cracklings.
- Chicken fat: 3 tablespoons
2
In a large bowl, mix matzo flour, eggs, cracklings, and parsley; season with salt and pepper to taste.
- Matzo meal: 1 glass
- Chicken egg: 2 pieces
- Chicken fat: 3 tablespoons
- Chopped parsley: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Add water by the teaspoon to knead the dough, resembling very thick sour cream, cover with a lid and refrigerate for 30 minutes.
4
Pour water into a pot, bring to a boil, then reduce the heat to low. With wet hands, form balls from the dough the size of a large plum and carefully place them in the water.
5
Boil on low heat with a gentle simmer for 15-20 minutes.
6
Remove the knaidlach with a slotted spoon, place on a plate, and let sit for 20-30 minutes to firm up.
7
Heat the broth.
- Chicken broth: 2 l
8
Peel the garlic and chop it finely.
- Garlic: 6 cloves
9
Wash the dill, shake off the water, and chop finely.
- Dill: 1 bunch
10
Place 2-3 knedls in portion plates, pour hot broth over them, and sprinkle with herbs and garlic.
- Chicken broth: 2 l
- Dill: 1 bunch
- Garlic: 6 cloves