Chicken broth – who doesn’t love it? This simple but very healthy soup contains several types of vegetables, chicken and many vitamins and minerals. The best is a slow-cooked broth, in which the bones are boiled for several hours. Well, we don’t always have time. In that case, we have prepared for you this special recipe for chicken soup with dumplings, which not only tastes great, but also fills you up. Jews call it “matzo ball soup” and it is a stable soup in their diet. After you taste it, it will surely be in yours too.
- For this great matzo chicken soup you will need:
- Chicken dumplings:
- 1 large an egg
- 3 tablespoons (45 ml) water or milk
- 2 tablespoons of ground of fresh parsley
- 1 crushed pod garlic
- 1/4 teaspoon onion powder
- 1 teaspoon soli
- freshly groundblack pepper
- 1/3 cup (20 grams) breadcrumbs (such as panko) or matzah flour
- around 400 grams minced chicken
- Soup:
- 170 grams soup noodles according to your choice
- 2 tablespoons (30 ml) olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 4 to 6 cups (950 ml to 1.4 L) chicken broth
- dried parsley and/or dill to taste
First, prepare the dumplings – mix egg, milk, parsley, garlic, breadcrumbs, onion powder, salt and ground black pepper in a large bowl. Add the ground chicken and mix with a fork. With wet hands, shape the mixture into 1-tablespoon-sized meatballs and place them on a baking sheet or tray lined with baking paper. Place the meatballs in the refrigerator until you want to use them. Then cook the noodles in advance – bring salted water to a boil in a medium-sized pot and cook the noodles according to the instructions on the package. Drain and put in a bowl until you need them.
In a large pot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion and cook, stirring, until partially softened, about 6 minutes. Add 4 cups stock and bring to a boil. Carefully add the cooled meatballs, one at a time, and bring the stock back to a boil. Cook the meatballs on a low heat for 10 minutes, checking one at the end for doneness and extending the cooking time if necessary. If the meatballs have absorbed a lot of stock, you may want to add 1 or 2 cups of the remaining chicken stock and bring back to a boil. Taste the broth and add salt and pepper to taste.
Serving – put cooked noodles to taste in a bowl, then ladle in the broth and meatballs. Garnish with herbs.
