Method

Prepare the soup: Brown the bones with the onions and celery root and stalks in a saucepan with some oil.  Add 3 liters (3 quarts) of water, the dill, coriander and parsley.  Bring to a boil and cook for about one hour.  Strain and retain the broth.
Add the beans, potatoes and leeks to the broth and bring to a boil.  Season and cook for 45 minutes over a low-medium heat until the vegetables are tender.

The Chicken Knedlach (Dumplings)

• 250 g. (9 0z) chicken breast, ground
• 1 cup matzo flour
• 2 eggs
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 3 tablespoons fresh coriander, chopped
• Salt and freshly ground white pepper
• ½ cup chicken stock or water

Prepare the dumplings: Mix the ingredients and refrigerate for 30 minutes.

Before serving: Bring the soup to a boil, form small balls of the dumpling mixture using two spoons or your hands, and slide into the boiling soup.  Cook for 20 minutes and serve.

Serves 8 - 10

Note:  Clear chicken soup with matzo dumplings is the most popular starter for the Seder meal and one of the few Ashkenazi dishes to be adopted in practically every household.  This recipe uses spring greens but the dumplings can be served in a clear chicken soup.

Reprinted with permission from Al Hashulchan Gastronomic Media, Ltd. The Book of New Israeli Food, by Janna Gur, published by Schocken Books  click for book review

more soup recipes       more israeli recipes    more passover recipes   more recipes for Jewish cooking