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Marak Off (Chicken Soup with Kneidlach)

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20 min
Prep
2 hrs
Cook

Ingredients

  • 1.5 kg (3 lb) whole chicken or chicken pieces
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, halved
  • 2 litres (8 cups) water
  • 100 g (3/4 cup) matzo meal
  • 2 eggs
  • 2 tbsp vegetable oil

Method

  1. Place chicken, carrots, celery and onion in a large pot, cover with water, and bring to a boil, skimming any foam.
  2. Reduce heat and simmer gently for 1.5 to 2 hours until the chicken is very tender and the broth is flavorful.
  3. For the kneidlach, mix matzo meal, eggs, oil and a pinch of salt, then refrigerate for 20 minutes to firm up.
  4. Shape the mixture into small balls.
  5. Bring a separate pot of salted water to a boil and simmer the kneidlach for 20 minutes until light and fluffy.
  6. Strain the broth, discard the onion, shred some chicken back into the soup, and serve hot with the kneidlach.

Introduction: A cherished Ashkenazi-Jewish comfort dish served especially on Friday nights and holidays, this golden chicken soup features light matzo meal dumplings called kneidlach, a tradition carried to Israel by European Jewish immigrants.

Cultural Background: A cherished Ashkenazi-Jewish comfort dish served especially on Friday nights and holidays, this golden chicken soup features light matzo meal dumplings called kneidlach, a tradition carried to Israel by European Jewish immigrants.

Tips: Chilling the kneidlach mixture before shaping makes it much easier to form firm, even balls.

Variations: Fresh dill or parsley is often added to the finished soup for extra flavor and color. Not authentically vegetarian; a vegetarian version can use vegetable broth with the same kneidlach dumplings.

Storage: Refrigerate broth and kneidlach separately in airtight containers for up to 4 days.

Reheating: Reheat the broth gently on the stovetop; add kneidlach to warm through in the last few minutes.

FAQs:

Q: What is matzo meal?

A: Finely ground matzo (unleavened bread), used to bind the dumplings.

Q: Can I make the kneidlach ahead?

A: Yes, they can be cooked a day ahead and reheated gently in the soup.

© Arscale 2026