Kreplach Soup
2 eggs
1/2 teaspoon of salt
1 tablespoon of oil
3/4 to 1 cup of flour, sifted
1 cup of finely minced cooked chicken
2 tablespoons of chopped parsley
1 small onion, peeled and finely chopped
1 tablespoon of melted butter
1/2 teaspoon of salt
a pinch of pepper
a pinch of powdered ginger
4 cups of chicken broth
Combine eggs with salt and oil. Gradually add enough flour to make firm
dough.
Combine chicken and 1 tablespoon of chopped parsley. Add onion, butter,
salt, pepper and ginger.
Roll out dough to 1/16 inch thick and cut into 2 inch squares. Place
meat filling in center of each square. Fold each square in half
diagonally, and use a fork to crimp edges together firmly. Leave stuffed
pasta to dry on floured cloth for 1 hour.
Bring chicken broth to a boil in large saucepan. Add filled pasta
and cook gently for 20 minutes. Serve soup garnished with remaining
chopped parsley. Serves 4 |
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