Are you done cleaning for the holiday? Now it's time to start cooking, and there's nothing like chicken soup with kneadle to feel the holiday to its fullest

Chicken soup with Kneadleich is undoubtedly my kids' favorite holiday dish, they will be happy to fill a steaming bowl all year round. In honor of Passover 2020, completely different from any other holiday, the children enlisted to help me with the craft, and the aroma that filled the kitchen space brought a smile of satisfaction to their eager faces.

Photo: Moshe Ben Simhon

While the soup was brewing and the Kindle mix did not rest safely in the fridge, I made a particularly tasty holiday dish - fish stuffed with a delicate almond cream.

Chicken soup with Kneadle almonds and herbs

List of materials for 4 dishes:

polish:

2 chicken legs

1 tablespoon canola oil

1 Peeled onion and cut into strips

1 small leek cut into slices

2 peeled and cut carrots into round slices on thin sticks

2 chopped celery branches

3 dill stems

3 parsley stalks

Salt to taste

Shredded black pepper to taste

To Kneadle:

1 and a quarter cup of matzo flour

Salt to taste

Shredded black pepper to taste

White pepper to taste

1 tablespoon oil

A cup and a half of boiling water

2 scrambled eggs

1/2 cup almond millets

2 tablespoons diced dill

2 tablespoons chopped parsley

1 tablespoon chopped chives

Preparation:

Kneadleech: Mix matzo flour with salt, black pepper and white pepper. Mix the oil with the water, pour over the seasoned flour and stir.

Add the eggs, almonds and herbs and mix well. Refrigerate for at least an hour.

Wet your hands and narrow the mixture with walnut-sized balls.

Boil salted water in a large saucepan and cook the balls gently. Drain with a slotted spoon and transfer to a bowl.

For soup: Heat a pot, season with the salt and pepper, and brown on all sides.

Remove the knees from the pot and set aside.

Add a tablespoon of oil to the same pot and gild it with onion, leeks, celery and carrots.

Return the kneels to the pot, pour water over to cover, add parsley and dill and bring to a boil.

Reduce fire, cover with lid and cook on low heat for about 45 minutes.

Seasoning facilities.

Serve two / three kneadle in soup.

Fish stuffed with almond cream and garlic

List of components for 4 dishes:

2 speckled fish (for lightning, bass, bream) meaning 4 pcs of white fish fillets

Cream:

200 grams of roasted almonds

4 crushed garlic cloves

2-4 tablespoons olive oil

Salt to taste

Refillable:

2 thinly sliced ​​lemons

Young guardian branches or other herbs

Shell:

1 large leek

4 branches of green onion

For roasting:

Olive oil to taste

8 peeled garlic cloves

Slices of lemon

Salt to taste

Shredded black pepper to taste

Preparation:

To the cream - Stir together into a smooth cream, starting with 2 tablespoons of olive oil and adding if needed.

For fish - fill the fish with cream and close like a sandwich.

To the mantle - Cut the leek lengthwise and separate the leaves like leaves. Add the leftovers to the soup.

Briefly drizzle the leek and green onion in boiling water only until softened and made flexible.

Season the fish with olive oil, salt and pepper.

Wrap the fish in leeks and over the green onion and tie.

For roasting - Heat olive oil in a skillet Place the fish and roast on both sides until browned.

This stage can be prepared in advance and then finish roasting in the oven in medium heat, 180 degrees for about 7 minutes.