There is no Seder night meal without Jewish chicken soup, especially delicious, which revives souls. There is no great chicken soup without dumplings.
Here in the Passover version with the soft balls, made of matzah flour and salt. Follow the instructions for success. For the soup: 1 whole chicken (or a pair of legs + chicken bones remaining after disassembly) For the kneidlach (20 balls): 1 cup matza flour, 1 teaspoon of salt, 1/2 teaspoon black pepper. For pasta: 3 liters of water, a bunch of dill and parsley, a carrot or a piece of pumpkin cooked from the soup, mashed, a handful of ground chicken, a teaspoon of turmeric, a whole parsley root, 1 whole carrot, peeled and peeled. For a salad: 1 bunch of chopped herbs, emphasis on dill, paprika, cumin and turmeric and 1/4 cup of hot soup or hot water.