Chicken soup

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 15
Servings 5
Time 20 min

Ingredients

  • 1
    chicken
  • 3
    carrots
  • 1
    onion
  • 4
    leeks
  • 2
    stalks celery
  • 3
    chicken stock cubes
  • water to cover chicken
  • KNEIDLACH
  • 2
    eggs
  • 60
    ml
    schmaltz (chicken fat)
  • 5
    ml
    salt
  • 125
    ml
    cold water (approximately)
  • 2
    ml
    ginger
  • large pinch of cinnamon
  • 250
    ml
    matzo meal
 

Method

4 hrs
 
Clean chicken. Place in a pot with remaining soup ingredients. Simmer until chicken is soft. Skim during cooking. Remove the chicken and strain the stock. (Use cooked chicken in another dish as required.) Allow soup to cool then remove the fat. Season to taste. KNEIDLACH: Beat eggs, fat, salt, water, ginger and cinnamon well. Add matzo meal to make a firm dough. Cover bowl and leave to stand for about 2 hours. Half an hour before serving, make into small balls using wet hands. Drop into boiling water and simmer covered for 30 minutes. Drain and serve with the clear soup. Serves: 4-6
 

Read more on: poultry  |  soup
 

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