KNEIDLACH
4 jumbo eggs, very well beaten
3 tbs schmaltz or coconut oil
1 flat tsp sugar
½ tsp cinnamon
½ tsp salt
125g (300 ml) matzo meal
¾ cup cold water
Beat eggs very, very well.
Add shmaltz and then beat eggs again. Add sugar, cinnamon, salt, matzo meal and water and mix until very soft consistency.
Refrigerate for 1 hour (for matzo meal to absorb liquid).
Bring 4 litres water to boil in a large pot. Add 1½ -2 tbs salt. Shape into small balls with wet hands and drop into boiling water. Turn stove to low and simmer for 20 minutes without removing lid.
Keep in the water and remove with a slotted spoon, when ready to serve and serve with chicken soup.
Makes approx. 15-20 balls.
MAKE AHEAD AND FREEZE. REHEAT IN THE SOUP OR IN A POT OF WATER.
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BASIC CHICKEN SOUP
1 whole chicken, chicken pieces or backs
6-8 carrots, cut into chunks
1 stick celery (with the leaves)
handful of parsley
1 onion, peeled and cut into quarters
2-3 chicken stock cubes or 5 tbs (75ml) Ina Paarman chicken stock powder (or more if necessary)
1 packet chicken giblets (with necks and gizzards, no liver)
Place all ingredients in a large pot. Cover the entire pot with cold water (at least 8 cups water).
Bring to a boil with the lid on. Turn heat down and allow to simmer (cook for a long time on low), with
lid on.
Soup must cook for at least 3-4 hours. Add more water if necessary. Add more stock if necessary for
flavour. The chicken will be very soft.
Strain all vegetables and chicken in a strainer. Purée only the carrots mixed with the liquid from soup.
Shred some chicken if desired and place that back in the soup after puréeing. Adjust seasoning.
Allow the soup to cool without covering before refrigerating or freezing.
TIP: Never let soup cool with the lid on as it goes sour.
