Try this Lilys Luscious Kreplach for Chicken Soup recipe, or contribute your own.
Suggest a better description1. Cook the chuck in water to cover over medium heat until tender, about 45 minutes. Drain the meat; set aside to cool to room temp. 2. Heat oil in a heavy skillet over medium heat. Add the onion and liver and saute until the onions are soft and the liver is cooked through, 3-4 minutes each side. Drain off any excess oil from the liver and onions; set aside to cool to room temp. 3. With a meat grinder or in a food processor, grind the liver and the chuck. Add 1 of the eggs, seasoned with salt and pepper, and process until well mixed. 4. In a large mixing bowl, combine the flour and 1/4 tsp. salt and make a well in the center. In a small bowl, whisk the remaining egg with 1/4 cup of water. Pour the egg mixture into the well of the dry ingredients and mix with a spoon until smooth. Turn out dough onto a floured board and knead until soft and silky, about 6 minutes. If the dough is too wet, dust with flour and knead it in. Divide the dough into 2 even balls. Let the dough rest for 1 to 2 hours. 5. Roll the dough out, 1 ball at a time, 1/4 inch thick. Cut the dough into 3 to 3 1/2 inch squares. Arranging each square of dough with 1 corner pointing at you, take 1 tablespoon of the meat mix and put it on the top half of the dough. Moisten 2 sides of the dough with cool water and fold the bottom half up over the top, forming a triangle. Fold the 2 opposite edges together, pinching the dough so that the kreplach resembles a tortellini. Repeat with the remaining dough squares and filling. (You can freeze the kreplach at this point in freezer bags. They keep 2-3 months. Defrost in the refrigerator on a rack, so the bottoms dont get soggy!) 6. Bring the broth to a boil in a large pot. Slide the kreplach into the boiling chicken broth and cook them through, about 5 minutes. Serve immediately. Makes 25-30 kreplach or serves 8.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 73 | ||
Calories from Fat: 23 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 80.9mg | 25 % | |
Sodium 31.5mg | 1 % | |
Potassium 50.2mg | 1 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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