A walnut-sized tidbit in this Sephardic soup are kneydlah – boiled dumplings with parsley added to the soup along with sofrito from fresh bell pepper, grape tomatoes и ароматной кинзы. 
AT ремя: 3 час. 13 minutes Difficulty: medium Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Kneidlach (Klecki):
- 2 tbsp. matzoh flour
- 8 eggs of category CO
- 2 tsp canola oil
- 2 tsp extra virgin olive oil
- 1/4 Art. water
- 1/3 Art. chopped fresh parsley leaves
- 2 tbsp. l coarse salt
- 2 tsp garlic powder
- 1 tsp freshly ground black pepper
- 2 and 1/4 tsp baking powder
- 1/2 tbsp. melted chicken fat (lard), plus 2 tbsp. l for filing (optional)
Soup:
- 1 chicken (1.6-1.8 kg.)
- 4 l chicken broth
Sofrito:
- 1 diced 0.5 cm. Small onion head Luke
- 1/2 tbsp. cut into 4 parts cherry tomatoes or grape tomato
- 1/2 tbsp. diced (0.5 cm.) red Bulgarian pepper
- 1/2 tbsp. diced (0.5 cm.) green Bulgarian pepper
- 2 tbsp. l extra virgin olive oil
- 2 tbsp. l chopped fresh cilantro leaves
- 4 minced cloves of garlic
- A small pinch of saffron
- 1 tsp hot red pepper sauce (optional)
Recipes with similar ingredients: chicken, eggs, matzo cakes, lard, onions, garlic powder, grape tomatoes, tomatoes cherry, sweet pepper, parsley, cilantro, saffron, hot sauce, dough fresh
Recipe preparation:
- To cook knedidles in a large pan, bring boil over high heat salted water or chicken broth. Вa medium-sized bowl, beat the eggs, butter, chicken fat, water, parsley, salt, garlic powder and pepper. In a separate bowl mix matzoh flour and baking powder. Shuffle and add to the eggs. Cover with cling film, pressing it firmly to the surface test, and refrigerate for at least an hour or for night.
- Moisten your hands with water and form 24 balls from the dough. the size of a walnut. Gently lower the kneydlah in water or bouillon. Reduce the heat to medium and cover the pan loosely the lid. Cook at a low boil until the kneydles are ready, about 40 minutes Place the balls in a large bowl with a slotted spoon. cold water.
- Cook the soup. In a large saucepan on a moderately strong bring the chicken pieces and chicken stock to a boil, collecting with surface foam. Reduce heat to moderately low. Cook with low boiling, loosely covering, until chicken is soft, about 25-30 minutes Take the chicken out of the soup. Remove and discard skin, cut the meat into small pieces and save until served. Put the remaining bones in the broth again and cook for another 15-20 minutes., so that the taste of the soup becomes more saturated.
- Cook sofrito while the soup is cooked: in a pan medium size over medium heat heat oil. Lay the bow grape tomatoes, red and green bell peppers, cilantro, garlic and saffron. Fry, stirring occasionally, until vegetables in sofrito do not become tender, but do not brown, about 8 minutes. If a use, add hot sauce. Just before serving strain the soup and discard the bones. Pour the soup into the pan again add sofrito and pieces of chicken. Put the kneydl and cook until they will not warm up for about 5 minutes. (Soup and Kneidlah can cook in advance, 2 days, cool, cover and put in fridge. Preheat before serving.) Pour the soup with sofrito, chicken and knedid on plates and serve hot, if desired adding a little melted chicken fat.
