Hearty Poultry‑Vegetable Broth

Ingredients

• 120 g matzo (8 pieces)
• 85 g margarine
• 3 sprigs parsley
• 4 eggs
• Salt
• Pepper
• 250 g small chicken breast fillets (2 fillets)
• 1.25 l poultry broth
• 400 g carrots (4 carrots)
• 175 g celery root (1 piece)
• 175 g parsnips (2 parsnips)
• 0.5 bunch Chives

Instructions

1. 1.

   For the matzo dumplings: finely grind the matzo with a stick blender or food processor.

2. 2.

   Melt the margarine in a pot over low heat, then let it cool slightly. Wash and dry the parsley, remove leaves from stems, and chop.

3. 3.

   Combine the matzo crumbs, margarine, eggs, chopped parsley, salt, and pepper in a bowl and mix thoroughly. Let the mixture rest for at least 1 hour, preferably about 4 hours refrigerated.

4. 4.

   Using a tablespoon, scoop out 16 equal portions of the dough.

5. 5.

   Shape each portion into a ball with wet hands and drop them directly into a pot of boiling salted water. Cover and simmer just below the boil for about 35 minutes. Remove with a slotted spoon and drain. (The dumplings can be stored airtight overnight in the refrigerator.)

6. 6.

   Meanwhile, rinse the chicken breast fillets and cover them in a pot with the broth. Bring to a boil, skim off any foam that rises, and simmer for 10 minutes.

7. 7.

   Remove the chicken, let it cool, then cut into 2‑cm cubes.

8. 8.

   Peel, clean, and dice the carrots, celery root, and parsnips into 1‑cm cubes.

9. 9.

   Pour the broth through a fine sieve into another pot and add the diced vegetables. Bring to a boil and simmer over medium heat for 15 minutes.

10. 10.

    Add the cooked matzo dumplings to the soup and simmer for an additional 6–7 minutes. Season with salt and pepper.

11. 11.

    Return the chicken cubes to the soup and heat through. Wash, dry, and cut the chives into rings; sprinkle them over the soup as garnish.