Gander Soup with Matze Dumplings

Ingredients

• 1 Gander
• 1 onion
• 200 g celery
• 6 carrots
• 1 leek
• 2 parsley roots
• 2 stalks Parsley
• 2 EL parsley (finely chopped)
• 2 slices Matze
• 2 EL matze flour
• 2 Eggs
• 1 onion (finely diced)
• 2 EL parsley (chopped)
• 2 EL oil
• 1 tsp ginger (fresh grated)
• 1 pinch salt
• white pepper (from the grinder)

Instructions

1. 1.

   Peel and roughly dice onions, parsley roots, carrots, and celery. Cut three peeled carrots in half once.

2. 2.

   Wash, clean, and slice the leek into rounds.

3. 3.

   Trim the gander's extremities at the necks, cut breast and back each into two parts, and cover with water in a large pot. Bring to boil, then simmer for 10 minutes. Skim foam and add vegetables and parsley stems. Simmer about 2 hours. Remove gander pieces, strain soup through a sieve, and skim fat. Return gander legs and wings to the broth, add halved carrots. Simmer gently for about 15 minutes. Season with salt and pepper and serve with matze dumplings and chopped parsley.

4. 4.

   Pour hot water over matze slices, let soak for ~3 minutes, then squeeze out excess liquid. Sauté onion in hot oil until translucent; remove from heat. Mix eggs with matze, onions, and parsley. Add matze flour, knead, and season with salt, pepper, and ginger. Refrigerate 2 hours, then shape into dumplings. Cook dumplings for 20 minutes in simmering water and serve in the gander soup.