Kneidelaj Soup is a comforting and nourishing dish. Made with chicken pieces, vegetables, and matzot, it creates a delicious broth; the matzah balls are cooked slowly in it. Served with strips of scrambled egg and fresh herbs. A recipe that celebrates the simple and tasty aspects of life. Enjoy your meal.
In a large pot, the delicious matzah balls are prepared, which are cooked slowly in an aromatic broth with chicken and carrots.
The ritual of forming the balls and letting them cook slowly in the broth creates a comforting and flavorful soup.
When serving, add a final touch with golden egg noodles and fresh herbs, creating a unique and delightful culinary experience.
Kneidelaj Soup
Ingredients
1 Whole chicken, chopped and skinless
2 Small onions cut into quarters
4 Unpeeled carrots, cut into large pieces
1 Chopped leek
1 Small chopped turnip
3 Peeled carrots, cut into sticks
Chopped cilantro or parsley
Egg noodles
5 Whole matzah
2 Beaten eggs
Matzah flour
½ Very finely chopped onion
Parsley, cilantro, basil, oregano, dill
1 pinch of Salt
1 Small pot of oil
Eggs and salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot, place the chicken pieces with all the bones, onions, carrots, turnip, and leek.
Step 2 : Cover everything with water and let it simmer for about two hours.
Step 3 : If the water reduces, add more water.
Step 4 : Then, strain the broth and discard the vegetables.
Step 5 : Remove the chicken bones and chop the meat into small, bite-sized pieces.
Step 6 : Season the broth to taste, and if desired, add vegetable or chicken broth for more flavor.
Step 7 : Add the carrot sticks and let them cook gently.
Step 8 : Crush the matzah in a large bowl and cover with hot water to soften.
Step 9 : In a large and deep pot or skillet, brown the onion.
Step 10 : Then, add the herbs, seasonings, and a bit of water if the mixture sticks to the bottom of the skillet.
Step 11 : Strain the matzah and squeeze out as much water as possible.
Step 12 : Add them to the skillet or pot with the sofrito, lower the heat, and cook, stirring, until the water evaporates and the bottom becomes visible.
Step 13 : Remove from heat and let cool.
Step 14 : Once cooled, incorporate the beaten eggs and gradually add the matzah flour until reaching a dough that is not too hard nor too soft, adjusting to your preferred cooking consistency.
Step 15 : Grease your hands with a little oil and form balls about the size of a walnut.
Step 16 : Place the balls on a tray covered with matzah flour to prevent sticking.
Step 17 : Then, carefully place each ball into the hot broth and cover the pot for 20 minutes.
Step 18 : In a skillet, heat a spoonful of oil.
Step 19 : Beat two eggs, add salt to taste, and pour into the skillet to cover the bottom; flip to cook on the other side.
Step 20 : Remove and roll up like a taco.
Step 21 : Cut into strips the width of a noodle with a knife and set aside.
Step 22 : To serve the soup, place 2 or 3 balls in a plate, a piece of chicken, 2 or 3 carrot sticks, and a portion of broth.
Step 23 : Add the "noodles" and fresh herbs such as cilantro or parsley to taste.
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