- 1 onion, diced
- 2 baby leeks or 1 large, thinly sliced
- 2-3 carrots, in half moons or smaller
- 2 zucchini, quarter moons
- 1 large chunk of pumpkin or 1 butternut squash, in largish cubes
- 3-4 sprigs parsley
- salt and pepper to taste
- 2-3 tsp of chicken soup mix (yes, I know, it’s evil, but it really makes the dish. Use homemade stock if you have it or skip this if you prefer to ban the fake stuff from your life)
- Optional vegetable additions: Mushrooms, green beans, crushed tomatoes (I’ve never tried it, but I think tomato based could be interesting), chickpeas, etc. You get the picture)
- 900 grams of ground chicken or dark/light meat turkey or mix
- 4 Tbs matzo meal
- 1 egg
- 1 tsp garlic powder
- Optional: Finely chopped parsley, if your family digs green flecks in their food.
- Chop all vegetables.
- Saute onion and leeks for about 5 minutes.
- Add the rest of the vegetables except the pumpkin.
- Saute till all the veggies are soft and slightly browned, about 10 minutes. C
- Cover with water and 1 inch more, add seasonings, soup mix and parsley.
- Bring to a boil and simmer while you make the kneidlach (dumplings).
- Put the ground meat, matzo meal, seasonings and egg in a separate bowl.
- Mix by hand until well combined.
- Form into balls and drop into the simmering soup. You might want to raise the heat a bit to bring the pot back to a boil but make sure to lower it again.
- Add pumpkin and green beans/chick peas, if using.
- Simmer for another 30-40 minutes.
- Check one of the kneidlach by cutting in half and making sure there is no pink.