serves 6 -8

These delicious dumplings are the perfect partner for chicken soup! Don’t eat your soup without them! Alternatively, you can buy a simple packet mix from the Jewish section of any big supermarket.


2 large eggs

2 very slightly rounded tbsp soft margarine or chicken flavoured vegetable fat

5 tbsp lukewarm chicken soup or water

1 teaspoon salt

Speck of white pepper

25g (1oz) ground almonds

125g (4 oz) matzo meal


How to

  1. Whisk the eggs until fluffy.
  2. Then stir in all the other ingredients, in the order given, and mix well.
  3. Chill in the fridge for at least an hour to allow mixture to firm up.
  4. Half fill a large pan with water, add 2 tsp of salt and bring to boil.
  5. Meanwhile, take pieces of the mixture the size of a large walnut and roll into balls between wetted palms.
  6. Drop into the boiling water, then reduce to a simmer, cover and simmer for 40 minutes without removing the lid – they will swell as they cook.
  7. Lift out the cooked dumplings with a slotted spoon.
  8. When required, heat in simmering chicken soup for at least 10 minutes.

Tip! The dumplings will keep 2 days in fridge or freeze up to 3 months.