Butternut Squash Carrot Soup with Chicken Knaidelach

Temi Philip Recipe By
  • Cook & Prep: 1 h 20 m
  • Serving: 4
  • Contains:

A deliciously different way to present the standard soup and knaidelach. This makes a great weekday meal-in-one.

Ingredients (21)

Soup Ingredients

Knaidelach Ingredients

Start Cooking

Prepare the Soup

  1. Heat the oil in a large stockpot and sauté the onion and garlic.

  2. Add the carrots and squash and sauté for 10 minutes.

  3. Add orange juice, water, honey, salt, and pepper. Bring to a boil and cook for approximately one hour on a low flame, until the vegetables are very soft.

  4. Blend using a stick blender.

Prepare the Knaidelach

  1. Meanwhile, mix together all the knaidelach ingredients, excluding the water.

  2. Add the water and knead by hand until you have a smooth mixture. Chill the mixture for 30 minutes.

  3. Fill a pot with salted water and bring to a boil. Form balls from the mixture and carefully drop into the boiling water.

  4. Garnish soup with scallions, if desired.

  5. Allow to cook for 15 minutes, until the balls rise to the top of the water. Remove from water and add to blended soup.

Credits

Photography: Daniel Lailah

Food Styling: Amit Farber

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP