Ingredients

Check off ingredients as you go

Serves 6

For the chicken broth

• 1 chicken (or chicken wings, thighs, or 1 Cornish hen)
• 4 carrots, cut into chunks
• 1 onion, quartered (or 2 small leeks)
• 2 celery stalks, cut into chunks (you can use the leaves too)
• 1 bay leaf
• a few sprigs of parsley or dill
• 1 slice fresh ginger
• 1cm fresh turmeric root (optional)
• Salt, pepper (white pepper preferred)

For about 25 kneidlach

• 4 large eggs
• 2 tablespoons goose fat (or neutral oil)
• 200g (1⅔ cups) matzo meal
• 2 tablespoons sparkling water
• a little cold water (depending on consistency)
• Salt, pepper
• 2 tablespoons chopped parsley (optional)

If you change the number of serving, consider adjusting cooking times!

Preparing the chicken broth

1. In a Dutch oven or large pot, place the chicken and brown for a few minutes. Add the vegetables, then cover with cold water and bring to a boil. Skim off any impurities that rise to the surface, then add the herbs, vegetables, and aromatics. Season with salt and pepper. Simmer gently for about an hour. Add water during cooking if necessary.

Preparing the kneidlach

2. Meanwhile, in a small bowl, beat the eggs like an omelet, season with salt and pepper, and add the parsley (if using). Pour in the matzo meal, then the sparkling water and goose fat (or oil). The consistency should be smooth and pliable. Cover and refrigerate for at least 30 minutes (or even the night before for the next morning).

3. Form balls the size of a small walnut with oiled hands, and drop them into a pot of boiling water. Cook for 30 minutes over medium heat (simmering) with the lid on.

4. When the broth is ready, remove the chicken. You can serve it on the side or shred the meat and return it to the broth.

Before serving, add the kneidlach to the broth.

Tips and variations

• Make the recipe with beef broth (using short ribs, shank…).

• For even fluffier kneidlach, beat the egg whites until stiff and gently fold them in last.

• The kneidlach are cooked separately because they absorb a lot of broth and make it cloudy.

• Kneidlach can be frozen. To do this, form the balls and freeze them; you’ll cook them straight from the freezer!

• Degrease the broth with a skimmer or, if you prepare the broth in advance, after refrigerating, the fat will have solidified on the surface and will be very easy to remove with a spoon.