Ashkenazi Jewish Soup Dumplings
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
6
- Ingredients
- ½ cup ground Matzo
- 2 eggs
- 2 Tbsps Oil (or schmaltz)
- 2 Tbsps water (or chicken broth)
- 2 Tbsps fresh, chopped parsley
- freshly ground Black pepper
- 8 cups thin Chicken broth (or consomme)
- 3 carrots (julienned)
- 3 ribs Celery (julienned)
Preparation steps
1.
Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.
2.
Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Add the vegetables to the broth.
3.
Wet your hands and make balls of about 1-2 tablespoons of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.
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