About 8 cups; 4 servings This soup is for filled dumplings; for making soup with simple drop dumplings, use any of the broths suggested here and choose a dumpling mixture. Cook as directed in About Dumplings and garnish with any of the suggestions below (or those in About Garnishes and Accompaniments for Soup).
4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
1 unpeeled onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 or 4 sprigs parsley
2 or 3 sprigs thyme
1 bay leaf
(1 teaspoon dried fenugreek leaves)
¼ teaspoon white or black peppercorns
(2 whole cloves)
Cold water to cover
Sub-recipe steps
Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
Add: Cold water to cover
Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
8 ounces browned ground beef, drained, or 1 cup finely chopped cooked chicken
1 egg yolk
2 tablespoons chopped parsley, dill, thyme, or a combination
¾ teaspoon salt
¾ teaspoon black pepper
Sub-recipe steps
Mix together in a bowl: 1 cup Sautéed Onions, minced; 8 ounces browned ground beef, drained, or 1 cup finely chopped cooked chicken; 1 egg yolk; 2 tablespoons chopped parsley, dill, thyme, or a combination; ¾ teaspoon salt; ¾ teaspoon black pepper
Prepare: Fresh Pasta Dough or Fresh Egg Noodle Dough
Divide the dough into 4 pieces and tightly cover 3 of the pieces with plastic wrap. Use a pasta roller or a rolling pin to roll out one piece of dough as thin as possible, about 1⁄16 inch. Cut the dough into 3-inch squares. Place a heaping teaspoon of filling slightly off-center and fold over to form a triangle. Seal the edges by pressing them with your fingers, then with the tines of a fork. Repeat with remaining dough and filling. Cook as for Vareniki or Pierogi.
1 16 to 20 Kreplach, Pierogi, Pelmeni, Tortellini, Ravioli, Wontons, or Vegetable Wontons
(Shredded carrot or radish)
(Tender greens such as arugula or watercress)
(Thinly sliced green onions)
(Finely chopped parsley, cilantro, or dill)
Let's Cook
Step 1.
Bring to a simmer in a medium saucepan: 6 cups Poultry Stock, Chicken Broth, Beef Broth, Vegetable Broth, or Parmesan Broth
Step 2.
Season the broth to taste and add: 16 to 20 Kreplach, Pierogi, Pelmeni, Tortellini, Ravioli, Wontons, or Vegetable Wontons
Step 3.
Bring back to a bare simmer and cook until the dumplings float, 2 to 3 minutes. Pelmeni, which contain raw meat, should be cooked for an additional 4 minutes after they first float to the surface. Divide the dumplings among 4 soup bowls and ladle the broth over them. Garnish, if desired, with any of the following: (Shredded carrot or radish); (Tender greens such as arugula or watercress); (Thinly sliced green onions); (Finely chopped parsley, cilantro, or dill)
We use necessary cookies to run the site and optional analytics cookies (via Google Tag Manager) to understand how Plan n Cook is used.
See our Cookie Policy and Privacy Policy for details.
Cookie preferences
Choose which cookies you allow. Necessary cookies are always on.
You can change this anytime from Cookie settings in the footer.
Necessary
Required for sign-in, security, and basic site features.
Analytics
Google Analytics, Microsoft Clarity, and related tags via Google Tag Manager. See our Cookie Policy.
Advertising
Reserved for future advertising technologies. Not currently used.
