Join The Conversation With Mishpacha's Weekly Newsletter

Issue 386: Chicken Soup with “Knaidlach” and “Noodles”

Estee Kafra

Not your average chicken soup, this version perfects a classic with a few optional perks as well

Wednesday, March 22, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and Prop Styling by Amit Farber, Photography by Daniel Lailah

This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts, these chicken balls are the perfect substitute for knaidlach.

INGREDIENTS

SERVES 8–10

  • bones of 2 chickens, extra skin and fat removed
  • 1 whole chicken, cut in eighths, all skin removed
  • 1 large turkey drumstick, all skin removed
  • 1 onion, peeled
  • 6 carrots, peeled
  • 3 zucchini, peeled
  • 1 turnip, peeled
  • 3 parsnips, peeled
  • 1 piece ginger, about 2 inches long, peeled
  • 1 bunch dill and/or parsley in a cheesecloth
  • kosher salt, to taste

Chicken Balls
  • 1½ lb (680 g) ground chicken
  • 2 eggs
  • 1 potato, cooked and mashed
  • 1 tsp salt
  • ½ tsp pepper
  • 1 Tbsp ketchup


PREPARATION
For Soup

Place the chicken bones, chicken, and turkey in a large pot and rinse off a few times. This keeps the soup clearer. Add remaining ingredients. Cover with water and then about 6–8 inches more and bring to a boil. Reduce to a simmer and let cook for 6 hours.
Strain, discarding the bones and unwanted veggies, and set aside chicken. Julienne 1 raw carrot, 1 raw zucchini, and 1 raw parsnip. When ready to serve, add julienned vegetables to the soup and let cook for a few minutes.

For Chicken Balls

Combine chicken ball ingredients and form mixture into balls. Place in boiling soup (after it’s strained). Cook for about ½ an hour. To make chicken balls in advance, cook in boiling salted water, freeze, and rewarm in the soup for about 1 hour. /p>

Tip Put the bones and any vegetables you don’t eat into cheesecloth for easy cleanup.

Related Stories

Barbecue Brisket

Rivky Kleiman

More than just your Bubby’s brisket, this one is something special

Pastrami Tacos

Michal Frischman

Let your guests have fun mixing and matching their own tacos with an array of tasty filling selectio...

Pomegranate Honey-Glazed Salmon

Naomi Nachman

An elegant twist on salmon that presents beautifully and tastes delicious

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message
MM217
 
Locked Up for Saving Lives
Rabbi Moshe Grylak Kidney-shaped kindness
Selling a Defective Product
Yonoson Rosenblum To play or not to play
Out of the Booth of Truth
Eytan Kobre “Entries into and exits from the succah”
Take 5: Business Tips from Peloton COO Tom Cortese
Prepared for print by Shira Isenberg Invigorate a “sleepy industry” with innovation
Ten Questions for Shmuel Bisk
Rachel Bachrach A good mortgage broker can save you NIS 100,000
That Elusive Mr. Right
Jacob L. Freedman “I’m calling because you got it all wrong!”
Home Front Command
Rabbi Ron Yitzchok Eisenman Another victim of Hurricane Harvey
Say What?
Faigy Peritzman The language of the heart
The Business of Marriage
Sarah Chana Radcliffe Don’t squelch your spouse’s financial dreams
Will My Children Be Good Spouses?
Sara Eisemann Forgive yourself for imperfect children
The Pastry Chef: Part II
D. Himy, M.S. CCC-SLP And Zivia Reischer Red thoughts, green thoughts