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Cream of Chicken Soup with Mini Veal Balls


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.”


For the Soup

1. 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.
2. 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.

For the Veal Balls

1. 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.
2. To serve, reheat the creamed soup and add a few veal balls to each bowl.


Photography: Moishe Wulliger

Food Styling: Renee Muller