Clear chicken soup with knaidlach

Name: Clear chicken soup with knaidlach
Yield: Serves 4
Cuisine: Israel
Ingredients: 3 bay leaves; 20 g dill, plus extra to garnish; 1 small rosemary sprig; 5 thyme sprigs; 50 g bunch coriander; 50 g bunch flat-leaf parsley; 1 large turnip, peeled, trimmed and cut into 8 segments (200 g in total); 2 medium onions, cut into 8 wedges (350 g in total); 4 celery sticks, cut into 6 cm segments (300 g in total); 2 carrots, peeled and cut into 2 cm slices (250 g in total); 250 ml dry white wine; 1½ tsp sunflower oil; 1 free-range chicken, about 2 kg, divided into quarters, with all the bones, plus giblets if you can get them and any extra wings or bones you can get from the butcher; salt and freshly ground black pepper; salt and freshly ground black pepper; 75 g matzo meal; 4 tbsp soda water; 40 g margarine or chicken fat, melted and allowed to cool a bit; 2 tbsp finely chopped parsley; 2 large eggs; 40 g margarine or chicken fat, melted and allowed to cool a bit; 5 whole allspice berries; salt; 100 g fresh root ginger, thinly sliced; 20 whole black peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Knaidlach, matzo meal dumplings served in chicken or beef broth, appear on most Jewish tables in Jerusalem and around the world at Pesach (Passover) and often also at Rosh Hashana. Believe it or not but Sami, with not a Jewish bone in his body, is renowned for his knaidlach. So much so, that he has personally disclosed to many respectable North London housewives his hush-hush tips for making this ultimate Ashkenazi festive delicacy th

Ingredients

Asia
Israel
Jerusalem
Gluten-free
Soup
Mediterranean
Jewish
Rosh Hashana
Passover

Ingredients

Method