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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.

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