Kneidlach with Chicken Soup

Ingredients

• 1 Suppenhuhn
• 2 Zwiebeln (peeled)
• 200 g Sellerie
• 4 Möhren
• 4 Stiele Petersilie
• 1 Kräuterbündel
• Kneidlach (Matzeknödel)
• 2 Eier
• 1 Zwiebel
• 2 EL Petersilie (gehackt)
• 100 g Matzemehl
• 1 Prise Salz

Instructions

1. 1.

   Peel onions, carrots and celery and cut them into large cubes.

2. 2.

   Wash the chicken and cover it with water in a large pot. Bring to a boil, then simmer for 10 minutes. Skim off foam and add vegetables, bouquet garni and parsley. Simmer for about 3 hours. Remove the chicken, strain the broth and skim off fat. Season with salt and pepper and serve with kneidlach.

3. 3.

   Separate eggs and beat egg whites until stiff. Gently fold in all remaining ingredients and let rest for 1 hour. Shape into balls and simmer in salted water for about 20 minutes. Serve in hot soup.