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Upgrade your standard pot of chicken soup to match the Yom Tov festivities! A trio of colored kneidlach dancing in your soup—tradition with a twist! You’ll never go back to regular chicken soup after this. Yield: 3 dozen
2 pounds ground chicken
3 large potatoes, boiled and mashed
2 teaspoons Gefen Salt
2 tablespoons Gefen Olive Oil
1 onion, diced
1 teaspoon Gefen Salt
2 eggs, beaten
1/2 tablespoon + 1 teaspoon Gefen Salt, divided
1 zucchini, cut in half lengthwise
2 tablespoons chopped parsley
2 eggs
3 medium carrots, shredded
1 tablespoon paprika
1 teaspoon Gefen Salt
1 egg
Divide the ground chicken between three bowls.
Divide the mashed potatoes in half and add a portion to two of the bowls.
In a skillet, heat the oil. Sauté onions for 10 minutes over low heat, until translucent.
Take one of the bowls that has both chicken and mashed potatoes. Add the onions, salt, and eggs and mix to combine. Refrigerate at least two hours and up to overnight.
Sprinkle 1/2 tablespoon salt over the zucchini halves and set aside for 15 minutes to draw out the moisture. Rinse and pat dry. In a food processor fitted with the S blade, pureé the zucchini.
Take the other bowl that has both chicken and mashed potatoes. Add the zucchini, remaining one teaspoon salt, parsley, and eggs. Mix to combine. Refrigerate at least two hours and up to overnight.
Take the last bowl (with only chicken), and add the carrots, paprika, salt, and egg. Mix to combine. Refrigerate at least two hours and up to overnight.
Bring a large pot of water to a rolling boil. Add two teaspoons salt. Form the white kneidlach mixture into small balls, about one and a half tablespoons each. Add to the pot and cook for 30 minutes over high heat. Remove cooked kneidlach to a separate container and repeat, first with the green-flecked mixture and then with the orange mixture.
Place three kneidlach (one of each color) in each bowl and ladle chicken soup over the top.
Photography and Styling by Yossi and Malky Levine
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