Jewish Chicken Soup
Chicken soup with kneidlach is the traditional first course at the Seder meal during Passover. Food writer, chef and Jewish food expert Oded Schwartz of Oded’s Kitchen shares his recipe for kneidlach.
Ingredients
For The Soup
- chicken stock
- 2 leeks sliced and washed well
- 2 turnips peeled and halved
- 100 g pumpkin peeled and roughly chopped
For The Kneidlach
- 2 eggs
- 3 tbsp extra-virgin olive oil
- 4 tbsp soda water or very
- cold water
- 6 tbsp mediummatzo meal
- ½ tsp salt
- ¼ tsp white pepper
- 30 g dill or parsley leaves very finely chopped
- Chives and dill, chopped, to serve
Instructions
For The Soup
- Make the chicken stock as above but add two leeks (sliced and washed well), two turnips (peeled and halved) and 100g of pumpkin (peeled and roughly chopped). Reserve some of the stock for cooking the matzo ball.
For The Kneidlach
- Whisk the eggs until frothy, then whisk in all the other ingredients (except the matzo meal).
- While whisking, add the matzo meal in a steady stream.
- Cover and refrigerate overnight.
- Bring a medium-sized pot of chicken stock to the boil. Using a heaped teaspoon and wet hands, form the cold matzo mixture into balls and drop into the boiling stock. Turn down the heat and simmer, stirring occasionally, for 20 to 30 minutes, or until fluffy, doubled in size and cooked.
- Remove with a slotted spoon and serve three each in hot chicken broth sprinkled with chives and dill.
Notes
The matzo balls can also be cooked in salted boiling water.