Ingredients

• 1 x 1.5kg/3lb 5oz chicken
• 1 onion
• peeled
• sliced
• 2 celery stalks
• chopped
• 2 garlic cloves
• peeled
• chopped
• 6-8 fresh parsley stalks
• 1 bay leaf
• 12 white peppercorns
• 4 free-range eggs
• 150ml/5½fl oz vegetable oil
• 300ml/10½fl oz hot chicken stock
• plus 1 litre/15¼fl oz to cook the dumplings
• 200g/7oz matzo meal
• 1 tbsp chopped fresh dill
• salt and freshly ground black pepper

Directions

• For the chicken soup
• place all the soup ingredients into a large saucepan
• cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour.
• Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks.
• Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth.
• Meanwhile
• for the dumplings
• beat the eggs
• oil
• half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season
• to taste
• with salt and freshly ground black pepper. Set aside for one hour.
• Using oiled hands
• roll the dumpling mixture into small balls
• approximately 2.5cm/1in in diameter. Meanwhile
• heat the chicken stock until simmering and cook the dumplings for 30 minutes.
• To serve
• reheat the chicken broth
• if necessary
• and place some cooked chicken into the bottom of each of 6 serving bowls
• pour the chicken broth on top and add a few dumplings.