Kreplach Soup

Ingredients

• 2 cups (250g) all-purpose flour
• 2 eggs
• 1/2 tsp salt
• 2-4 tbsp water, as needed
• 1 tbsp oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 10 oz (280g) ground beef
• 1/2 tsp paprika
• Salt and black pepper to taste
• 8 cups (1.9L) chicken soup, for serving

Before you cook

• Mix the flour, eggs and salt in a bowl, adding water a tablespoon at a time until a smooth, non-sticky dough forms.
• Knead the dough for 5 minutes, then cover it and let it rest for 30 minutes.
• Finely chop the onion and mince the garlic.

Steps

1. Heat the oil in a pan over medium heat.
2. Add the onion and garlic and cook until soft and golden, about 6 minutes.
3. Add the ground beef and cook until browned, about 6 minutes.
4. Stir in the paprika, salt and pepper.
5. Remove the filling from the heat and let it cool.
6. Roll the rested dough out very thin on a floured surface.
7. Cut the dough into 3-inch squares.
8. Spoon a teaspoon of filling into the center of each square.
9. Moisten two adjoining edges of each square with water.
10. Fold each square diagonally into a triangle and pinch the edges firmly to seal.
11. Bring a large pot of salted water to a boil.
12. Drop the kreplach into the boiling water and cook until they float, about 5 minutes.
13. Lift the kreplach out with a slotted spoon.
14. Bring the chicken soup to a simmer in a separate pot.
15. Divide the kreplach among bowls and ladle the hot soup over them.
16. Serve immediately.