Servings: 4

INGREDIENTS

1 cup matzah flour (you can make your own matzah flour by grinding matzah in a coffee grinder)
2 eggs
2 tbsp. l. rendered chicken fat or olive oil
5-8 Art. l. water
salt, to taste
For 1.5 liters of broth:
¼ chicken
Piece of celery root
1 carrot
1 bulb
Salt to taste
Finely chopped greens (parsley, dill)

HOW TO COOK

Wash a piece of chicken, remove accidentally remaining feathers, put in cold water and put on fire, when it boils, remove the foam and remove the fire.

Wash the vegetables, peel the carrots and celery, leave the onion unpeeled. Put the whole vegetables into the broth and cook with the chicken until tender. Salt the broth to taste.

While the broth is cooking, prepare the dumplings.

Crush the matzah sheets with your hands into small pieces, and then grind them into flour in a coffee grinder.

Beat the eggs into the flour, pour in the melted chicken fat, salt to taste. If this is not available, you can replace it with olive oil. Then gradually pour in water and knead the dough, the dough should be soft. Leave the dough to swell for at least half an hour.

Remove the chicken from the prepared broth, separate the meat from the bones, return the meat to the broth.

With wet hands, form dumplings with a diameter of about 3-4 cm. Dip them in boiling broth and cook for about 15-20 minutes. At the end of cooking, add finely chopped greens to the broth. Remove the broth from the heat, pour into plates, put 3-4 dumplings in each plate and serve.

Bon appetit!