Chicken broth with kneidlach

Finely chop the chicken fat, melt it in a thick-bottomed pan, and set aside the cracklings.

In a large bowl, mix matzo flour, eggs, cracklings, and parsley; season with salt and pepper to taste.

Add water by the teaspoon to knead the dough, resembling very thick sour cream, cover with a lid and refrigerate for 30 minutes.

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.

Boil on low heat with a gentle simmer for 15-20 minutes.

Remove the knaidlach with a slotted spoon, place on a plate, and let sit for 20-30 minutes to firm up.

Heat the broth.

Peel the garlic and chop it finely.

Wash the dill, shake off the water, and chop finely.

Place 2-3 knedls in portion plates, pour hot broth over them, and sprinkle with herbs and garlic.