Ingredients:
- 1 rib of celery cut crosswise into 1-inch pieces
- 1 medium carrot cut crosswise into quarter-inch-thick slices
- 2 dried persian limes (lemon omani), crushed open (this can be done under a kitchen towel)
- 4 boneless chicken thighs with skins, ground (about 3/4 lb)
- 1/4 cup matzo cake flour
- sea salt to taste
Directions:
- Rinse the chicken bones with cold water and set aside.
- Heat the olive oil in a 4-quart stock pot set over medium-high heat. Stir in the onion, the celery and carrot and cook for 5 minutes, just until the onions are translucent, stirring occasionally. Lower the heat, if necessary, to keep the vegetables from caramelizing.
- Stir in the turmeric, crushed dried limes and the mint and continue to sauté for an additional 2 minutes.
- Stir in the chicken back bones and add 2 quarts and 2 cups water (the water should cover the bones by about 3 inches). Bring the soup to a boil over high heat, and skim the fat and debris from the surface. Reduce the heat to a gentle simmer, and cook for 1 1/2 hours.
- While the soup is cooking, make the dumplings: In a medium bowl, mix the ground chicken thigh meat with the garlic, Spanish onion, cardamom, matzo cake flour and 1 1/2 teaspoons salt. Roll the mixture into 1-inch meatballs, then flatten slightly into ovals and set aside on a parchment-lined baking sheet. Cover the sheet with plastic wrap and refrigerate until needed. This makes about 2 dozen meatballs.
- Strain the soup into a clean pot, discarding everything but the broth. Bring the broth back to a simmer and gently add the chicken dumplings, one or two at a time. Cover and simmer for about 15 minutes, until the dumplings are cooked thoroughly. Season with 2 teaspoons salt, or to taste.
- To serve, place a couple of dumplings into each soup bowl along with a few spinach leaves (and a few peas, if using). Add the fresh lime juice to the soup, and then ladle about 1 cup into each bowl. Serve immediately.
- Each serving: 73 calories; 5 grams protein; 3 grams carbohydrates; 0 fiber; 4 grams fat; 1 gram saturated fat; 18 mg. cholesterol; 541 mg. sodium.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.49 Kcal (601 kJ) | ||
| Calories from fat | 61.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 76.69mg | 3% | |
| Potassium | 307.17mg | 7% | |
| Total Carbs | 3.46g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 16.65g | 33% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3mg | 16% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.97 Kcal (506 kJ) | ||
| Calories from fat | 52.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 11% | |
|---|---|---|---|
| Cholesterol | 59.26mg | 23% | |
| Sodium | 64.66mg | 3% | |
| Potassium | 258.96mg | 7% | |
| Total Carbs | 2.92g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.79g | 4% | |
| Protein | 14.04g | 33% | |
| Vitamin C | 5.2mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.5mg | 16% | |
| Calcium | 15.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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