Chicken Soup with “Knaidlach” and “Noodles”
Food preparation by Brynie Greisman | Food and Prop Styling by Amit Farber | Photography by Daniel Lailah
This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts these chicken balls are the perfect substitute for knaidlach.
INGREDIENTS
SERVES 8–10
- bones of 2 chickens extra skin and fat removed
- 1 whole chicken cut in eighths all skin removed
- 1 large turkey drumstick all skin removed
- 1 onion peeled
- 6 carrots peeled
- 3 zucchini peeled
- 1 turnip peeled
- 3 parsnips peeled
- 1 piece ginger about 2 inches long peeled
- 1 bunch dill and/or parsley in a cheesecloth
- kosher salt to taste
Chicken Balls
- 1½ lb (680 g) ground chicken
- 2 eggs
- 1 potato cooked and mashed
- 1 tsp salt
- ½ tsp pepper
- 1 Tbsp ketchup
PREPARATION
For Soup
Place the chicken bones chicken and turkey in a large pot and rinse off a few times. This keeps the soup clearer. Add remaining ingredients. Cover with water and then about 6–8 inches more and bring to a boil. Reduce to a simmer and let cook for 6 hours.
Strain discarding the bones and unwanted veggies and set aside chicken. Julienne 1 raw carrot 1 raw zucchini and 1 raw parsnip. When ready to serve add julienned vegetables to the soup and let cook for a few minutes.
For Chicken Balls
Combine chicken ball ingredients and form mixture into balls. Place in boiling soup (after it’s strained). Cook for about ½ an hour. To make chicken balls in advance cook in boiling salted water freeze and rewarm in the soup for about 1 hour. /p>
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