For the broth:

1 leftover chicken carcass, all skin and fat removed

2 Spanish onions, 1 whole and unpeeled, the other peeled and chopped

1 leek, coarsely chopped

3 celery stalks, with leaves if possible, coarsely chopped

4 bay leaves

1 large spring of rosemary

2 large sprigs of thyme

1 large sprig of sage

4 large sprigs of parsley

12 white peppercorns

 

Note: You can use good-quality, low-salt kosher chicken stock cubes or bouillon powder, but the recipe above for homemade broth is recommended.

 

For the dumplings:

7 ounces medium matzo meal (about 8 matzo sheets, ground up)

3 eggs

1 tablespoon olive oil

1 tablespoon finely chopped flat-leaf parsley

3 grindings of black pepper

2 pinches of salt

 

Directions:

First, make the broth. Put the carcass in a large pot and cover with about 21/2 quarts of water. Bring to a boil, cover and simmer for 30 minutes. Add the vegetables, herbs and peppercorns, return to a boil, cover and simmer for 1 hour. Strain, reserving the broth.

 

Make the dumplings by mixing all the dumpling ingredients together, then knead until you have a smooth dough, adding a little water if necessary. Cover and let rest for at least 3 hours.

 

Using your hands, form the mixture into balls the size of apricots. To put it all together, bring the chicken broth up to simmering point. Drop in the dumplings and continue simmering, covered, for 30 minutes. If you don’t have a chicken carcass, boil a whole chicken for the soup and use the meat in other dishes. Traditionally, a boiling fowl from a kosher butcher would be used.

 

Serves 4-6