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Klotski Dumpling Soup

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Ingredients

Broth

  • 1.5 kg whole chicken (3 lb) see notes
  • 1-2 large yellow onions peeled and halved
  • 4 medium carrots peeled and large chopped
  • 3 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh dill to taste chopped

Potato Klotski

  • 3 medium potatoes peeled and halved or quartered
  • 2 Tablespoons unsalted butter
  • 2 eggs
  • 120 g all-purpose flour
  • fresh dill to taste, finely chopped
  • salt and pepper to taste

Instructions

Chicken Broth

  • Place chicken, onions and carrots in a large stockpot (12-quart or so). Add enough water to cover chicken and fill pot. Bring to a gentle boil and cook uncovered for 20 minutes skimming off any froth as it forms. Reduce heat to low and add bay leaves, salt and pepper. Simmer covered 2 hours or so.
  • Transfer chicken to a plate, let cool. Place a fine mesh strainer over separate stockpot or large heatproof bowl, strain out remaining solids. Chicken and vegetables are not really included in final soup prep for this recipe, but you may use what you like. I typically include chicken breast and carrots.

Klotski (for matzo see notes)

  • In a stockpot over high heat, boil potatoes in salted water for 10-15 minutes, or until cooked through.
  • Drain potatoes, press through ricer (see notes,) and using a fork mash together with butter.
  • Whisk together eggs, basil, salt, pepper and a little flour, add to mashed potatoes and combine. Add more flour as you go until you have a smooth firm dough.
  • Divide dough into small dumplings, about the size of a regular meatball.

Final Soup Prep

  • Bring strained chicken broth to a soft boil and add klotski. Cook in broth for approximately 5 minutes or until they rise to surface.
  • Adjust salt and pepper to taste. Serve with 3-4 potato klotski, top with additional dill.

Notes

For simpler preparation, in place of whole chicken, you may use quarters or legs only. Also optional to prepare all-vegetable broth.
If soup will not be prepared same day, broth may be refrigerated or frozen until ready to use.
A potato ricer is ideal for making dumplings and gnocchi, but it’s not a must.
For matzo ball soup include 4 celery stalks at the start of your broth preparation, and 2 chopped leeks at the end, once chicken is cooked.  Also substitute klotski section with your favorite matzo ball recipe.