Chicken Soup with Kreplach Draft

How I make it

Filling

1. In a wide skillet, sauté the chopped onion in the oil, stirring, until translucent, about 7 minutes.

2. Add the beef and liver and cook for about 10 minutes, until browned, breaking them up with a wooden spoon.

3. Let cool, transfer to a bowl, add the eggs, season with black pepper and salt and mix.

Dough and kreplach

1. Mix all the dough ingredients in a large bowl until evenly combined. Knead for a few minutes, until the dough is smooth and easy to work with.

2. Roll out the dough on a floured surface and cut circles with a glass.

3. Put 1 to 1 1/2 teaspoons of filling in the center of each circle and seal carefully, pressing the edges gently.

4. Cook in boiling water with a little salt and oil for about 15 minutes.

5. Serve in clear chicken soup, or fry with browned onion.

What I've learned

• When I have a meat grinder, I grind a whole piece of beef, thinly sliced, and liver broiled over an open flame myself.
• I make the kreplach ahead and keep them in the fridge or freezer. I bring them to room temperature before reheating, since a long time heating in the soup clouds it.