1 3 to 5 pound chicken, quartered
12 cups water
3 carrots, sliced
1 stalk celery
1 ti 2 parsnips
1 tablespoon salt
1/4 teaspoon pepper
1 clove garlic, peeled
several sprigs fresh dill
several sprigs parsley
1 tablespoon Hawaij (optional)
1 3/4 cups flour
1/2 teaspoon salt
3 tablespoons oil
1 cup ground beef
1 small onion, grated
1 teaspoon salt
Directions (for the Soup)
Clean chicken. Fill an 8-quart pot with the 12 cups of water. Bring to a boil. Place chicken and vegetables in pot. Add salt and pepper. Add garlic and herbs and Hawaij if using.
Simmer covered for about 2-4 hours. Remove garlic. Allow to cool and put in fridge overnight. The next day skim off the layer of fat and remove vegetables and chicken. Take the chicken off the bones and put in soup if desired with sliced carrots or strain soup and use broth as is. Reheat and serve with kreplach.
Directions (for the Kreplach)
Dough: You can use store bought wonton wrappers, but if you have the time, making your own is worth it.
In a large bowl combine flour, eggs, salt and oil. Wrap in a damp cloth and let sit for one hour. Knead and roll out the dough very thin on floured board. Cut into 3-inch squares.
Filling: In a large frying pan, saute onion and beef and add salt to taste. Allow to cool.
Assembly: Place a teaspoon of filling carefully into center. Fold one side over the other into a triangle, moisten edges with a bit of water and seal with fingers while pressing out any air.
Now you can boil the kreplach for 20 minutes or until they float or you can saute them in hot oil.
Set aside until ready to serve in soup.
Adapted from Spice and Spirit, by Joy of Kosher