Zucchini-Mushroom Soup with Meat Kneidlach

Estee Kafra Estee Kafra
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Simple ingredients that come together to create a delicious combination. Garnish with some fresh chives for a beautiful presentation.

50m 8
Easy Gluten Free Passover Meat

Contains: Egg

Directions

Prepare the Soup

  1. Heat oil in a deep pot. Add all the vegetables and sauté over low heat until they begin browning. Stir frequently to prevent burning.

  2. Add just enough chicken or vegetable broth to cover the vegetables, and allow to cook until vegetables are tender, about 20-25 minutes.

  3. Blend with an immersion blender.

Prepare the Kneidlach

  1. Preheat oven to 350°F (175°C). Spread a thin layer of oil on a baking sheet and set aside.

  2. 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.

  3. Reheat soup with the meat kneidlach and enjoy!

Credits

Notes:

Soup can be made up to three days in advance. 

Notes:

Kneidlach can be made in advance and frozen.

Description:

Photography by Moishe Wulliger

Food Styling by Renee Muller

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