Passover Soup With Chicken Dumplings Recipes

PASSOVER SOUP WITH CHICKEN DUMPLINGS

Steps:

• Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.
• In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
• In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
• Ladle into soup bowls and garnish with hard-boiled egg; serve.

PASSOVER SOUP WITH CHICKEN DUMPLINGS

Steps:

• Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.
• In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
• In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
• Ladle into soup bowls and garnish with hard-boiled egg; serve.

PASSOVER POTATO DUMPLINGS

Steps:

• Preheat oven to 375 degrees F.
• Saute onion in oil until golden; remove from heat and let cool.
• Meanwhile, boil, drain and mash the potatoes.
• Add cooled onions to the mashed potatoes. Mix together with salt, pepper, and beaten egg.
• Grease cookie sheets and hands. Form into balls about 1 ¼ inches in diameter; place on cookie sheet. They will spread slightly during baking but can be placed fairly close together. Bake until golden brown on tops and bottoms.
• After baking, the dumplings can also be browned under the broiler, turning to brown both sides.

GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS

Steps:

• Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
• Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
• Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
• For Vegetarian do not use Chicken fat.