• 8servings
  • 138calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds chicken bones (such as necks and backs)

  2. 2 large carrots, cut into 3-inch pieces

  3. 2 celery stalks, cut into 3-inch pieces

  4. 1 large onion, halved

  5. 12 cups water

  6. 1 bay leaf

  7. 1 teaspoon ground turmeric

  8. 3/4 teaspoon kosher salt, divided

  9. 2/3 cup matzo meal

  10. 1 tablespoon chopped fresh flat-leaf parsley

  11. 2 tablespoons canola oil

  12. 2 tablespoons sparkling water

  13. 2 teaspoons grated lemon rind

  14. 1/4 teaspoon freshly ground black pepper

  15. 3 large eggs, lightly beaten and divided

  16. 1/2 pound skinless, boneless chicken breast halves

  17. 2 tablespoons fresh lemon juice

  18. 1 1/2 tablespoons chopped fresh dill

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°.

  2. Arrange first 4 ingredients on a jelly-roll pan. Bake at 425° for 45 minutes or until browned.

  3. Combine chicken mixture, 12 cups water, and bay leaf in a stockpot over high heat. Bring to a boil. Reduce heat to low, and simmer gently for 2 hours, skimming fat and foam from surface occasionally. Strain stock through a fine sieve into a large bowl; discard solids. Skim fat from surface of stock; discard fat. Return stock to pan; stir in turmeric and 1/2 teaspoon salt.

  4. Combine remaining 1/4 teaspoon salt, matzo meal, and the next 5 ingredients (through pepper). Add 2 eggs; stir until combined. Cover and refrigerate for 30 minutes. With moist hands, shape the mixture into 24 (1-inch) balls. Bring stock to a simmer (do not boil). Add dumplings to stock, and cook for 15 minutes. Add chicken, and continue cooking 15 minutes or until chicken is done. Remove pan from heat. Remove chicken from stock, and let stand for 5 minutes. Cut chicken into thin slices; return to pan. Remove 1 cup hot broth mixture. Place remaining 1 egg in a medium bowl. Gradually add 1 cup hot broth mixture to egg, stirring constantly with a whisk. Slowly pour beaten egg mixture into pan, stirring constantly with a whisk. Stir in lemon juice, and sprinkle with dill.


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