Lamb matzo dumplings in artichoke and pea soup recipe
To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool.Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each).Chill the meatballs in the fridge for at least 30 minutes before cooking. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl.Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature.Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand.Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings.To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid.When cool enough to handle, chop the cooked whole artichokes and set aside.Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender.Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil.To cook the dumplings, carefully lower the prepared dumplings into the simmering soup.Cook for 15 minutes or until the dumplings are cooked through.Add the fresh peas and cook for 2–3 more minutes.To serve, garnish generously with fresh dill. To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool. To make the lamb stuffing, heat a saucepan over a medium heat and add the olive oil, fry the onions with the lid on until softened. Stirring regularly. Remove from heat and allow to cool. Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each). Combine the cooled onions with the lamb mince, matzo meal, parsley, chilli, spices and salt in a bowl. Mix well and roll into small equal sized balls (about 20g/¾oz each). Chill the meatballs in the fridge for at least 30 minutes before cooking. Chill the meatballs in the fridge for at least 30 minutes before cooking. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl. To make the matzo dough, combine the matzo meal, olive oil, salt, and black pepper in a large bowl. Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature. Add the hot chicken stock and stir until a dough forms and pulls away from the sides of the bowl. Let the dough cool slightly to room temperature. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is elastic and smooth. Divide the dough into small portions and flatten each piece in your hand. Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings. Place a chilled lamb ball in the centre of each piece of dough and gently wrap the dough around it until completely sealed. Repeat for all the dumplings. To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid. To make the soup, cook the artichokes and trimmings in the chicken stock until soft to infuse the broth. Strain and reserve the liquid. When cool enough to handle, chop the cooked whole artichokes and set aside. When cool enough to handle, chop the cooked whole artichokes and set aside. Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender. Heat the olive oil in a separate large saucepan and fry the onion until soft. Add the celeriac and pour in the strained artichoke-infused chicken soup. Bring to the boil then simmer until the celeriac is tender. Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil. Add the turmeric, garlic, salt, and white pepper to taste. Stir in the diced artichokes, celery and bay leaves. Bring to a gentle boil. To cook the dumplings, carefully lower the prepared dumplings into the simmering soup. To cook the dumplings, carefully lower the prepared dumplings into the simmering soup. Cook for 15 minutes or until the dumplings are cooked through. Cook for 15 minutes or until the dumplings are cooked through. Add the fresh peas and cook for 2–3 more minutes. Add the fresh peas and cook for 2–3 more minutes. To serve, garnish generously with fresh dill. To serve, garnish generously with fresh dill.