Monday, April 22, 2019
Delicious and Simple Passover Chicken Soup and Meal
This chicken soup with kneidlach, matzah balls, was the most delicious and super easy to make soup.
Before the Passover Seder, my main cooking contribution was to bring two types of kneidlach, regular and vegan kneidlach. This time when I boiled the kneidlach I used Chicken Broth.
First I prepared the kneidlach mixture, since it's supposed to sit in the fridge for a couple of hours. Click Kneidlach.
Chicken broth is also, so simple to prepare. All I had to do was to boil the cleaned chicken until just cooked, not until crumbling and disintegrating in the liquid. Then I removed the chicken and refrigerated it.
When you're ready to make the kneidlach, boil the chicken stock and either roll the kneidel mush into balls, or just get two spoons ready to "drop" ball like pieces into the broth/stock.
While the broth/stock is boiling carefully drop/add the kneidlach. When all the "mush" is in the broth/stock, cover and lower the flame, so that it just simmers for about 40 minutes.
After they cool a bit, remove the kneidlach and refrigerate or freeze if you won't be using them for more than a few days. Or you can make a large quantity and just freeze some.
I brought them all to my daughter's for our family seder, but afterwards she gave me leftovers to take home. When serving at the seder, those who wanted kneidlach got them added to the soup she had made.
Yesterday I made a wonderful meal with the chicken and the stock and the kneidlach, plus my all time favorite oven-roasted vegetables.
To turn the stock/broth into a delicious chicken soup, I cut an onion, a couple of carrots,a parsley root and parsley leaves. I put them plus the kneidlach in the pot, added the stock and covered it. After the soup began to boil, I lowered the flame to simmer for about 40 minutes.
I carved the chicken and took two pieces, added some diced onion, seasoning and olive oil to another pot, covered and cooked on a low flame.
We had an amazingly delicious lunch. It was very easy to make. The soup was rich and didn't have a drop of salt.