Kreplach Soup

Instructions

1. Prepare the dough
   In a large bowl, mix the flour with a pinch of salt. Make a well in the center and add 2 eggs and water. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
2. Make the filling
   Heat 1 tablespoon oil in a skillet over medium heat. Add the minced onion and sauté until golden, about 5 minutes. Add the ground meat and cook until browned, breaking it up with a wooden spoon. Season with salt and pepper. Remove from heat and let cool completely.
3. Form the kreplach
   Roll out the dough on a floured surface until very thin (about 1/8 inch). Cut into 2-inch squares. Place a teaspoon of filling in the center of each square. Brush the edges with beaten egg white, then fold diagonally to form triangles. Pinch the edges firmly to seal. Bring the two far corners together and pinch to form a tortellini-like shape.
4. Start the soup base
   In a large pot, heat the remaining oil over medium heat. Add the diced onion, carrots, and celery. Sauté until vegetables begin to soften, about 8 minutes. Add the chicken stock and bring to a simmer.
5. Cook the kreplach
   Bring a separate large pot of salted water to a boil. Add the kreplach in batches, being careful not to overcrowd. Cook until they float to the surface and the dough is tender, about 3-4 minutes. Remove with a slotted spoon.
6. Finish the soup
   Add the cooked kreplach to the simmering soup. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
7. Serve
   Ladle the hot soup with kreplach into bowls. Garnish with fresh chopped dill and serve immediately.