Vegetable Soup with Chicken Dumplings:
1 pound ground chicken breast
2 large beaten eggs
1/2 onion, minced
1 cup fresh white bread crumbs (4 slices)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 sliced carrots
3 sliced potatoes
1/2 chopped onion
2 minced garlic cloves
1/4 cup of chopped Celery root and stalks
3 teaspoons kosher salt
2 tablespoons of Olive oil
Place the ground meat, bread crumbs, eggs, salt and pepper in a bowl. Combine all ingredients with a fork. Using hands form the mixture into small meatballs. Leave aside for 15 minutes.
Meanwhile, heat the olive oil in a pan. Add the onion and sauté over low heat about 3 min. Transfer the onion into a large cooking pot, add 3 cups of water, add sliced potatoes and carrots and salt, cook on medium heat until boiling. Into the boiling water put the dumplings, choppedCelery root and stalks and cook on the lowest heat for 30 minutes, until the vegetables and dumplings are cooked through. At the end add 2 minced garlic cloves and adjust seasoning.