Kneidle Soup - Detailed recipes with photos.

Kneidle soup – a detailed recipe for cooking. one serving: (total 6) Calories 130, total fat 3 g, saturated fats g., proteins 6 g., carbohydrates 20 g., fiber g., cholesterol mg., натрий мг., сахар г. Time: 4 час. 20min Difficulty: easy Portions: 6 The recipes use dimensional 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

1 Ingredients for the recipe:
- 1.1 Chicken bouillon:
- 1.2 Kneidlach (dumplings):
2 Recipe preparation:

Ingredients for the recipe:

Chicken bouillon:

1 chicken (2.3 – 2.7 kg.)
2 large, chopped celery stalks with leaves
2 large, sliced large pieces of carrots
1 onion cut into quarters
3 sprigs of parsley
3 sprigs of fresh dill (or 1 tsp dried)
Salt and ground black pepper to taste

Kneidlach (dumplings):

4 lightly beaten eggs
4 tbsp. l chicken fat (from the soup recipe above)
1 tbsp. crushed matzo bread crumbs
2 tsp salt
1/4 Art. hot water
12 tbsp. salt water for boiling flour products kneydlah

Recipes with similar ingredients: chicken, gnocchi (dumplings), matzo, celery, carrots, onions, eggs, lard, dill, parsley

Recipe preparation:

Wash the chicken and place in the pan. Fill with water and bring to a boil over high heat, collecting from the surface the foam. Add celery, carrots, onions, herbs, salt and pepper and cook, loosely lid, on low heat for at least 45 min., until the chicken is ready. Meat should be easy in the finished chicken lag behind the bones. Strain the soup through a sieve to make broth without impurities. Allow to cool. When the broth has cooled completely, remove grease from the surface and serve with kneydlah.
In a bowl, mix 4 eggs and 4 tbsp. l chicken fat. Mix with flour and salt. Add 1/4 tbsp. hot water. Cover and put in the refrigerator for at least an hour. Form balls from the dough the size of a walnut. Bring salted water to a boil. Put kneydly in it, cover the pan with a lid and cook for 20 minutes. (do not look under the cover!). Bring the chicken stock to a boil. Remove the kneydl from the broth with a slotted spoon and put in boiling chicken broth a few minutes before serving.