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Tender, savory meat-filled dumplings simmered in a rich, golden chicken broth. This classic Jewish comfort food is perfect for holidays or a cozy family meal, warming you from the inside out.
For 6 servings
Prepare the Chicken Broth
Make the Kreplach Filling
Tender, savory meat-filled dumplings simmered in a rich, golden chicken broth. This classic Jewish comfort food is perfect for holidays or a cozy family meal, warming you from the inside out.
This jewish_american recipe takes 150 minutes to prepare and yields 6 servings. At 839.1 calories per serving with 77.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
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Prepare the Dough
Assemble the Kreplach
Cook and Serve
Replace the beef filling with a mixture of mashed potatoes, sautéed onions, and salt (similar to a pierogi filling), or a simple farmer's cheese filling.
After boiling and draining the kreplach, pan-fry them in a little oil or schmaltz until golden brown and crispy. Serve them as a side dish with applesauce or sour cream, rather than in soup.
Use some of the tender, shredded chicken from the soup-making process as the filling. Finely chop the chicken and mix with sautéed onions and a little broth for moisture.
The combination of chicken and beef provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Simmering bone-in chicken for an extended period releases collagen and gelatin into the broth, which supports joint, skin, and gut health.
The warm, savory broth is not only comforting but also helps with hydration and replenishes electrolytes, making it an excellent choice when you're feeling under the weather.
A typical serving of this Kreplach Soup contains approximately 550-650 calories, making it a substantial and satisfying meal.
Kreplach Soup is a source of protein and collagen from the long-simmered broth. It's a traditional comfort food, best enjoyed in moderation as part of a balanced diet, as it contains refined flour and red meat.
Yes, absolutely. You can assemble the kreplach and freeze them uncooked. Place them on a parchment-lined baking sheet without touching, freeze until solid, then transfer to a freezer-safe bag. They can be boiled directly from frozen; just add 2-3 minutes to the cooking time.
This usually happens for two reasons: the edges were not sealed properly, or the dough was rolled too thick. Ensure you press the edges firmly together, using a tiny bit of water as 'glue' if needed. Also, rolling the dough thinly helps it cook evenly and stay intact.
It's not recommended. Cooking the kreplach in the soup will release starch from the dough, making your beautiful clear broth cloudy. Always cook them in a separate pot of salted water before adding them to the soup for serving.
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