1celeriac or parsley root, or 2 carrots, peeled and chopped
3celery stalks with their leaves, chopped
6cupswater
2tbspoil
½cupmixed chopped dill, coriander leaves and parsley
1cupof the following: frozen or dried (soaked, and rinsed) fava or navy beans, string beans, fresh or frozen peas
1large potato, chopped into large chunks
1leek, trimmed of its green top
Salt and pepper
For the dumplings
½cupground chicken
½cupmatzah meal
1egg, beaten
1tbspoil
1clove garlic, crushed
A small handful of fresh coriander leaves, chopped fine
1tspsalt
⅛tspground black pepper
¼cupstock
Instructions
In a large pan, brown the chicken in the oil, together with the onions and celeriac (or substitute root vegetable). Add the celery stalks and leaves. Cook about 10 minutes, stirring to brown all sides of the chicken.
Add the water and chopped green herbs. Bring to a boil, then lower heat to low. Simmer, covered, for 1 hour. Allow to cool slightly; strain broth into a clean pot. Keep cooked meat from the chicken for some other use.
Add string beans, potato and leek to the soup, with salt to taste. Bring to a boil again and lower heat to medium. Cook 30 minutes, adding peas after 25 minutes.
In the meantime, prepare dumplings. Mix all of the dumpling ingredients well and refrigerate, covered, for 1/2 hour. The soup and the dumplings will be ready at about the same time.
Wet your hands and lightly form balls the size of large eggs. Cook dumplings in the soup, covered, for 20 minutes. The dumplings will rise to the top. Taste for seasoning and add salt or pepper to taste.