Kreplach Soup Recipe
Jewish · Soup · 105 min total
A comforting Jewish soup featuring tender dumplings filled with seasoned meat, served in a clear chicken broth.
60
min prep
min prep
45
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 recipe kreplach dough (2 cups all-purpose flour, 1/2 tsp salt, 2 large eggs, 2 tbsp water)
- 1/2 lb ground beef or chicken
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- Fresh dill for garnish
Instructions
- Make the kreplach dough: In a bowl, mix flour and salt. Make a well, add eggs and water, and knead into a smooth dough. Cover and rest for 30 minutes.
- Prepare the filling: In a skillet, heat oil over medium heat. Sauté onion and garlic until soft. Add ground meat, salt, and pepper; cook until browned. Let cool.
- Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 2-inch squares.
- Place a teaspoon of filling in the center of each square. Fold over to form a triangle, pressing edges to seal. Bring the two bottom corners together and pinch to form a tortellini shape.
- Bring a large pot of salted water to a boil. Drop in kreplach and cook for 8-10 minutes until they float. Drain.
- In a separate pot, bring chicken broth to a simmer. Add carrots and celery; cook until tender, about 10 minutes.
- Add cooked kreplach to the soup. Serve hot, garnished with fresh dill.
Tips
- Kreplach can be frozen before cooking; boil directly from frozen, adding 2-3 minutes to cooking time.
- For a richer flavor, use homemade chicken broth.
- Leftover soup can be refrigerated for up to 3 days; reheat gently.
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