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A deliciously different way to present the standard soup and knaidelach. This makes a great weekday meal-in-one.
12 ounces (350 grams) butternut squash, cubed
4 carrots, cubed
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
pepper, to taste
2 tablespoons Gefen Honey
3 tablespoons oil
1 onion, chopped
1 cup orange juice
salt, to taste
scallions for garnish, if desired
2 cups water
1 carrot, shredded finely
1 tablespoon cilantro (optional)
2 eggs
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
pepper, to taste
1/2 pound (230 grams) ground chicken
4 and 3/4 cups Yehuda Matzo Meal
salt, to taste
3 tablespoons Glicks Soy Sauce
1 cup boiling water
Heat the oil in a large stockpot and sauté the onion and garlic.
Add the carrots and squash and sauté for 10 minutes.
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.
Blend using a stick blender.
Meanwhile, mix together all the knaidelach ingredients, excluding the water.
Add the water and knead by hand until you have a smooth mixture. Chill the mixture for 30 minutes.
Fill a pot with salted water and bring to a boil. Form balls from the mixture and carefully drop into the boiling water.
Allow to cook for 15 minutes, until the balls rise to the top of the water. Remove from water and add to blended soup.
Garnish soup with scallions, if desired.
Photography: Daniel Lailah Food Styling: Amit Farber
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