Chicken Soup With Kneidlach-jewish |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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a can't be beat chicken soup Ingredients:
3# chicken-about |
6 cups water |
2 medium onions-chopped |
6 stalks of celery-chopped |
4 large carrots-chopped |
1 pinch or paprika |
1 bunch of parsley-chopped |
salt and pepper to taste. |
kneidlach |
1 1/2 cup matzo flour |
1 cup cold water |
3 eggs |
1 tbs. olive oil |
salt and pepper to taste |
Directions:
1. immerse chicken in boiling water and simmer,covered for 1 hour
2. add remaining ingredients and continue simmering for 45 minutes.
3. remove chicken and cool so you can handle.
4. remove bones and shred the meat.
5. return as much meat as you like to the pot and refrigerate over night.
6. while chicken is cookinf make kneidlach.
7. knead all ingredients to a smooth doughcover and refrigerate over night.
8. next day,bring 1 gallon of salted water to a boil,roll dough into balls the size of ping pong balls and cook in the boiling water..
9. skim off fat from cooked chicken and heat up to serving tempature,add kneidlach and serve....
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