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Green Passover Chicken Soup with Dumplings
Clear chicken soup with matzo dumplings (knedlach) is the most popular starter for the Seder meal and one of the few Ashkenazi dishes to be adopted in practically every Israeli household. The following recipe takes a few liberties with this classic: the dumplings are enhanced with aromatic spices and cooked in a soup that welcomes the green vegetables of Spring.
Ingredients (serves 8-10)
1 kg (2 lb 4 oz) chicken and turkey parts and bones
2 onions, chopped
1 celery root, diced
3 celery stalks, diced
3 tablespoons oil
1/3 cup dill, chopped
1/3 cup fresh coriander, chopped
1/3 cup fresh parsley, chopped
1/2 kg (1 lb 2 oz) fresh or frozen broad (fava) beans
2 potatoes, diced
2 leeks, white part only, sliced
1 level tablespoon turmeric (optional)
Salt and freshly ground white pepper The Chicken Knedlach (Dumplings):
250 g (9 oz) chicken breast, ground
1 cup matzo flour
2 tablespoons oil
2 cloves garlic, crushed
3 tablespoons fresh coriander, chopped
Salt and freshly ground white pepper
1/2 cup chicken stock or water
Prepare the soup: Brown the bones with the onions and celery root and stalks in a saucepan with some oil. Add 3 liters (3 quarts) of water, the dill, coriander and parsley. Bring to a boil and cook for about one hour. Strain and retain the broth.
Add the beans, potatoes and leeks to the broth and bring to a boil. Season and cook for 45 minutes over a low-medium heat until the vegetables are tender.
Prepare the dumplings: Mix the ingredients and refrigerate for 30 minutes.
Before serving: Bring the soup to a boil, form small balls of the dumpling mixture using two spoons or your hands, and slide into the boiling soup. Cook for 20 minutes and serve.