Chicken Soup with Knaidlach

A bowl of chicken soup can heal the soul as well ass the body, as anyone who has ever suffered from flu and been comforted, or suffered grief and been consoled, will know. This soup is served with knaidlach - dumplings made matzo, eggs and chicken fat. Instead of knaidlach, the soup can be served over rice or noodles.

Ingredients:
1 - 1.5 kg (2¼ - 3¼1 lb) chicken, cut into portions
2-3 onions
3-4 litres (5-7 pints) (12-16 cups) water
3-5 carrots, thickly sliced
3-5 celery sticks, thickly sliced
1 small parsnip, cut in half
30-45 ml (2-3 tbsp) roughly chopped fresh parsley
30-45 ml (2-3 tbsp) chopped fresh dill
1-2 pinches ground turmeric
2 chicken stock (bouillon) cubes
2 garlic cloves, finely chopped (optional)
salt and ground black pepper
For the knaidlach:
175 gr (6 oz) (¾ cup) medium matzo meal
2 eggs, lightly beaten
45 ml (3 tbsp) vegetable oil or rendered chicken fat
1 garlic clove, finely chopped (optional)
30 ml (2 tbsp) chopped fresh parsley, plus extra to garnish
½ onion, finely grated
1-2 pinches of chicken stock (bouillon) cube or powder (optional)
90 ml (6 tbsp) water
salt and ground black pepper

Directions:

Put the chicken pieces in a very large pan. Keeping them whole, cut a large cross in the stem end of each onion and add to the pan with the water, carrots, celery, parsnip, parsley, half the fresh dill, the turmeric, and salt and black pepper.

Cover the pan and bring to the boil, then immediately lower the heat to a simmer. Skim and discard the scum that rises to the top (scum will continue to form but it is only the first scum that rises that will detract from the clarity and flavour of the soup).

Add the crumbled stock cubes and simmer for 2-3 hours. When the soup is flavourful, skim off the fat. Alternatively, chill the soup and remove the layer of solid fat that forms.

To make the knaidlach, combine the matzo meal with the eggs, oil or fat, chopped garlic, if using, parsley, onion, salt and pepper in a large bowl. Add only a little chicken stock cube or powder, if using, as these are salty. Add the water and mix together until the mixture is of the consistency of a thick, soft paste. Cover the matzo batter and chill for 30 minutes during which time the mixture will become firm.

Bring a pan of water to the boil and have a bowl of water next to the stove. Dip two tablespoons into the water, then take a spoonful of the matzo batter. With wet hands roll it into a ball, then slip it into the boiling water and reduce the heat so that the water simmers. Continue with the remaining matzo batter, working relatively quickly, then cover the pan and cook for 15-20 minutes.

Remove the knaidlach from the pan with a slotted spoon and transfer to a plate for about 20 minutes to firm up.

To serve, reheat the soup, adding the remaining dill and the garlic, if using. Put two or three knaidlach in each bowl, pour over the hot soup and garnish.