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Pesach is one of those times when I like to keep things more on the traditional side, yet I still like to change things up a bit. I made this soup with veal balls for the Seder about six years ago, and ever since then my family’s been looking forward to our soup with Pesach “knaidlach.”
2 pounds (1 kilogram) chicken bones
5 carrots
2 parsnips
1 zucchini
1 celery root
1 turnip
1 tablespoon salt
6 cups water
1 and 1/2 pounds (3/4 kilogram) ground veal
1 egg
3/4 teaspoon salt
1/4 teaspoon black pepper
Put the chicken and vegetables in a large pot, cover with water, and bring to a boil. Once boiling, skim off the foam and lower the heat to a simmer. Cook for 4–5 hours on very low heat.
When the soup is finished cooking, remove the chicken and carrots from the pot. Reserve some of the soup for the veal balls and blend the rest of the ingredients. If desired, slice the carrots and add back into the soup.
Mix all the ingredients for the veal balls and form into small balls. Pour the reserved soup into a pot and heat over a medium-low flame. Once hot, add the veal balls and cook for 20 minutes.
To serve, reheat the creamed soup and add a few veal balls to each bowl.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Is there chicken in this recipe? Is there actually chicken in this recipe? Or just bones?
Just bones in the broth and ground veal to make the meat balls. I think you’d be able to add some shredded chicken in it, if you’d like.