Chicken stock with matzo dumplings

Chicken broth with matzo dumplings – a detailed recipe preparations. Nutritional value of one serving: (total 6) Calories 130, total fats 3 g., saturated fats 1 g., proteins 6 g., carbohydrates 20 g., fiber 1 g., cholesterol 124 mg., sodium 242 mg., sugar 1 g. Photo of the dish: КонPulos Time: 4 hours. 20 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For chicken stock:

• 1 chicken (1.3 – 1.8 kg.)
• 3 celery stalks, cut in half
• 2 medium carrots, peel and cut in half
• 1 onion, cut in half
• 5 medium tomatoes, cut into four parts
• 3 sprigs of parsley
• 3 sprigs of dill
• 1 tsp coriander seed
• 1 tsp black pepper peas
• 2 pcs. whole cloves
• Salt

For dumplings:

• 4 eggs
• 3 tbsp. l grated onions
• 1 small clove of garlic, grate finely
• 1 tsp finely grated lemon peel
• 1/4 tsp ground ginger
• 1 tbsp. l finely chopped fresh dill
• 1 tbsp. l chopped fresh parsley
• 1 tbsp. chopped matzo in a blender
• Salt

Recipes with similar ingredients: chicken, celery, carrots, onions onions, tomatoes, parsley, dill, coriander, black pepper, cloves, garlic, lemon zest, ground ginger, matzo

Recipe preparation:

1. Cook the broth: place in a large pan of the whole chicken, celery, carrots, onions, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 tsp. salt. Pour cold water so that it covers all the ingredients by 2.5 see. Bring water to a boil, reduce heat and simmer if weak. boiling, removing from the surface the resulting foam, for 3 hours Then strain the broth and leave to cool until fat will not rise to the surface. Scrape grease from the surface and leave 2 tbsp. l for the test.
2. Prepare dumplings: beat eggs in a bowl and 2 tbsp. l chicken fat. Add onions, garlic, lemon zest, ginger, dill, parsley, matzo, 1/4 tbsp. chicken broth and 1 3/4 tsp. salt. Cover the dough with foil and refrigerate for 2 hours. Then Wet small balls from dough with wet hands.
3. In a large pan, bring salted water to a boil. Add dumplings and cook at low boil until dumplings will not become soft, 35 min. Meanwhile, heat the chicken broth and pour into plates, add dumplings and sprinkle dill. We offer to visit the section with transparent recipes soups.