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Simple ingredients that come together to create a delicious combination. Garnish with some fresh chives for a beautiful presentation.
3 tablespoons oil
3 onions, diced
4 (8-oz./225-g.) containers mushrooms, sliced
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
4 large zucchinis, diced
1 potato, diced
Manischewitz Chicken Broth or other chicken soup or meat broth, to cover vegetables
1 pound (1/2 kilogram) ground beef
1 egg
1/2 onion, finely ground or grated
3 tablespoons potato flakes
salt, to taste
pepper, to taste
Heat oil in a deep pot. Add all the vegetables and sauté over low heat until they begin browning. Stir frequently to prevent burning.
Add just enough chicken or vegetable broth to cover the vegetables, and allow to cook until vegetables are tender, about 20-25 minutes.
Blend with an immersion blender.
Preheat oven to 350°F (175°C). Spread a thin layer of oil on a baking sheet and set aside.
Combine all ingredients in a medium bowl. Form small balls and place onto baking sheet. Bake for 10 minutes, then shake the tray a bit to move the balls around. Bake for 10 more minutes, then remove from oven and allow to cool.
Reheat soup with the meat kneidlach and enjoy!
Photography by Moishe Wulliger Food Styling by Renee Muller
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