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🍽️ Hearty Chicken and Vegetable Soup with Matzah Dumplings

460 kcal · 30 min · 4 servings

Hearty Chicken and Vegetable Soup with Matzah Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Break the matzah bread into small pieces and grind them into fine crumbs using a hand blender or food processor.
  2. 2. Melt the margarine in a pot over low heat and let it cool slightly. Wash the parsley, shake off excess water, and pick the leaves off the stems.
  3. 3. Add the matzah crumbs, cooled margarine, eggs, chopped parsley, salt, and pepper to a bowl and mix thoroughly.
  4. 4. Place the dumpling mixture in the refrigerator for at least one hour, or ideally four hours.
  5. 5. Use a tablespoon to scoop out 16 equal portions of the cold mixture.
  6. 6. Shape the portions into balls using wet hands.
  7. 7. Place the dumplings directly into a pot of boiling salted water.
  8. 8. Cook the dumplings covered over low heat, just below boiling point, for about 35 minutes.
  9. 9. Remove the cooked dumplings with a slotted spoon and let them drain.
  10. 10. Wash the chicken breast fillets and place them in a pot with the broth.
  11. 11. Bring the broth to a boil and skim off the rising foam.
  12. 12. Let the chicken cook in the broth for about 10 minutes.
  13. 13. Remove the chicken from the broth and let it cool.
  14. 14. Cut the cooled chicken into cubes of about 2 cm.
  15. 15. Peel the carrots, celery, and parsnips and remove any hard cores or ends.
  16. 16. Cut the vegetables into cubes of about 1 cm.
  17. 17. Strain the broth through a fine sieve into a clean pot.
  18. 18. Add the cut vegetables to the hot broth.
  19. 19. Bring the soup back to a boil and simmer over medium heat for 15 minutes.
  20. 20. Add the prepared matzah dumplings to the soup.
  21. 21. Let the dumplings cook in the soup for another 6 to 7 minutes.
  22. 22. Season the soup to taste with salt and pepper.
  23. 23. Add the chicken cubes to the soup and heat them through completely.
  24. 24. Wash the chives, shake off excess water, and cut them into fine rings.
  25. 25. Sprinkle the chive rings over the finished soup to garnish.

Nutrition per serving