Broth with Dumplings

Broth with Dumplings


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This is a traditional Passover soup with dumplings, called kneidlach. It's deceptively simple and very tasty.


Serves: 4 

  • 2 eggs
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 70g unleavened bread crumbs (matzo)
  • 4 cups chicken stock, or as needed

Preparation:20min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hour20min 

  1. Beat the eggs with the salt and oil. Add the crumbs and mix well. Refrigerate mixture 30 minutes.
  2. Bring the chicken stock to a simmer. With oiled hands, roll the mixture into balls about walnut sized. Drop the balls in the simmering stock and cook 20-30 minutes.
  3. Ladle out and serve!

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