Rebecca’s Chicken Soup with Knedl
By Yankee Magazine|Nov 05 2007|
A fine chicken soup with the added bonus of feather-light knedi (dumplings). Vegetable quantities can be varied to taste.
Yield
Makes 2 quarts.
Ingredients
1 whole chicken, suitable for stewing
3 onions, chopped
4 to 5 stalks celery, chopped
4 to 5 carrots, sliced
Salt to taste
5 chicken bouillon cubes
Chopped parsley
Knedl (recipe follows)
Instructions
Cover chicken with water and bring to a boil. Skim foam several times, then lower to a simmer and add onions, celery, carrots, salt to taste, and bouillon cubes. Simmer until chicken is tender, about 1 to 1-1/2 hours. Remove chicken, cool, and bone. Return chicken meat to soup and add chopped parsley. Add knedl to simmering soup; serve in shallow soup bowls.
Knedl (Matzo Balls)
Ingredients
2 tablespoons fat, melted
2 eggs, lightly beaten
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons soup stock or water
Instructions
Mix fat and eggs. Add meal and salt; add stock and mix well. Cover and refrigerate for at least 20 minutes (mixture will thicken). Form into balls the size of walnuts and cook in simmering chicken soup, covered, for 30 to 40 minutes.
