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Israeli and Jewish   -   Chicken Soup With Kneidlach   adapted from Taste Of Israel - Avi Ganor

  • 3 Pounds Chicken
  • 6 Cups Water
  • 2 Medium Onion -- chopped
  • 6 Stalks Celery -- chopped
  • 4 Large Carrots -- chopped
  • 1 Pinch Paprika
  • Salt And Pepper -- to taste
  • 1 Bunch Parsley -- chopped
  • Kneidlach
  • 1 1/2 Cups Matzo Flour
  • 1 Cup Cold Water
  • 3 Medium Eggs
  • 1 Tablespoon Olive Oil
  • Salt And Pepper -- to taste
Directions Immerse chicken in boiling water. Bring to a boil, cover, simmer for 1 hour. Add remaining ingredients for the stew. Continue to simmer for 45 minutes. Remove chicken and allow to cool so that you can handle it. Remove chicken from the bones and shred the meat. Add all or part of it back to the pot, depending on how much chicken you like in your soup. Refrigerate overnight. Skim off any fat that may have formed on the soup the next day. To make the Kneidlach, knead all the ingredients to a smooth dough, cover and refrigerate overnight. Boil 1 gallon of salted water. Roll dough into balls the size of ping pong balls and cook in boiling water. Rewarm soup and drop the hot dumplings into the soup and serve.
Serves 4
Time to Make 0:00

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