Parve "Chicken" Soup with Kneidlach 🍗🍲🥕🧄🌿

Let’s make some Parve “Chicken” Soup with Kneidlach 🍗🍲🥕🧄🌿

Ingredients 🍲🥕🧄🌿🍜
Ingredients for the Soup
• 1.4 litres Water (6 Cups)
• 1 Onion
• 1 Clove Garlic
• 1 Large Carrot
• 1 Medium Potato
• 1 Parsnip
• 1 Celery Stalk
• Coarse Salt and Pepper (to taste)
• A Handful of Parsley and Coriander
• 1 Tablespoon Parve Chicken-Flavoured Stock Powder
• Egg Noodles (as desired)

Ingredients for the Kneidlach
• 1 Egg
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon Parve Chicken Soup
• 100g Matzah Meal (⅔ Cup)
• ½ Teaspoon Salt

Method 📖
“Chicken” Soup
1. Prepare the Vegetables – Finely dice the onion, potato, carrot, parsnip, and celery.
2. Crush the Garlic – Peel and crush the garlic.
3. Combine in a Saucepan – Add the diced vegetables, garlic, water, and parve chicken-flavoured stock powder to a saucepan and turn on the heat.
4. Add the Herbs – Stir in the parsley and coriander.
5. Season the Soup – Add salt and pepper to taste.
6. Simmer the Soup – Once the soup reaches a boil, add the noodles and reduce to a simmer.

Kneidlach
1. Crack the Egg – Crack and check the egg, then add it to a medium mixing bowl.
2. Mix the Ingredients – Add the vegetable oil, parve chicken soup, and salt, mixing well.
3. Incorporate the Matzah Meal – Gradually stir in the Matzah meal until the mixture thickens. Let the mixture stand for a few minutes to firm up while the soup continues cooking.
4. Form the Kneidlach – Wet your hands, form the mixture into balls, and carefully drop them into the bubbling soup.
5. Cook the Kneidlach – Allow the kneidlach to cook in the soup for approximately 15 minutes.
6. Serve.

Variations
• You can make this soup with chicken pieces by cooking them at the start, removing them after cooking and cutting them into small pieces to add back in.
• You can also use dill instead of coriander.