Vegetable Soup with Chicken Kneidlach (Dumplings)

Soup Ingredients:

• 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)

Kneidalach Ingredients:

• 900 grams of ground chicken or dark/light meat turkey or mix
• 4 Tbs matzo meal
• 1 egg
• 1 tsp garlic powder
• s/p
• Optional: Finely chopped parsley, if your family digs green flecks in their food.

Method:

1. Chop all vegetables.
2. Saute onion and leeks for about 5 minutes.
3. Add the rest of the vegetables except the pumpkin.
4. Saute till all the veggies are soft and slightly browned, about 10 minutes. C
5. Cover with water and 1 inch more, add seasonings, soup mix and parsley.
   
6. 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.