Soup with kneidlach

Ingredients:

Chicken broth:

• 1 chicken (2.3 - 2.7 kg)
• 2 large stalks celery with leaves, chopped
• 2 large carrots, cut into large pieces
• 1 onion, cut into quarters
• 3 sprigs of parsley
• 3 sprigs of fresh dill (or 1 tsp dried)
• Salt and ground black pepper to taste

Kneidlach (dumplings):

• 4 lightly beaten eggs
• 4 tbsp chicken fat (from the soup recipe above)
• 1 cup crushed matzo bread crumbs
• 2 teaspoons of salt
• 1/4 cup hot water
• 12 cups of salted water for boiling kneidlach flour products

Preparation:

1. Wash the chicken and place it in a saucepan. Cover with water and bring to a boil over high heat, skimming off any foam that forms on the surface.
   
   Add celery, carrots, onion, herbs, salt, and pepper and simmer, loosely covered, over low heat for at least 45 minutes, until the chicken is cooked through. The meat should fall off the bone easily when done.
   
   Strain the soup through a sieve to obtain a pure broth. Let cool. When the broth is completely cool, skim off the fat from the surface and serve with kneidlach.
2. In a bowl, combine 4 eggs and 4 tablespoons of chicken fat. Stir in flour and salt. Add 1/4 cup of hot water. Cover and refrigerate for at least an hour. Form the dough into walnut-sized balls. Bring salted water to a boil.
   
   Add the kneidlach, cover the pan with a lid, and simmer for 20 minutes (don't peek under the lid!). Bring the chicken broth to a boil. Remove the kneidlach from the broth with a slotted spoon and add them to the simmering chicken broth a few minutes before serving.