Jewish chicken soup recipe from Scheherezade in St Kilda.
1 large chicken, cut into 8
1kg beef bones
3 carrots, chopped
1 parsnip, chopped
1 stalk of celery, chopped
1 leek, chopped
1 small onion, chopped
Salt and pepper to taste
Fresh dill to garnish (optional)
Add 2 — 3 litres of water to a pot. Place pieces of chicken, top rib, large dices of vegetables, salt and pepper, and cook until meat is ready, approximately 2 hours, on slow heat.
Once cooked, take top rib and chicken pieces out and strain stock, leaving the vegetable pieces out. You should have a clear stock.
You can serve the soup with noodles, Kreplach (mince dumplings/ravioli), or matzo balls.
3 large eggs
1 — 2 tbsp water
Using the meat from the cooked chicken and top rib, place in blender and mince. Add one chopped and fried onion.
Make a pastry from plain flour, egg and water. Fill pastry with about a tablespoon of the mince mixture and cook in water for about 20 minutes.
Add to chicken soup and serve hot with a sprinkle of fresh dill, if desired.
WINE SUGGESTION: Semillon