Recipe: Meat Kreplach Soup

Paula, this is as close as I could find to your description, it calls for dropping the dough covered meatballs into boiling water and then adding to chicken soup if you wish, but I'm sure you could use boiling chicken stock instead to shorten the process. Hope this helps-Micha

MEAT KREPLACH

2 cups sifted flour
1/2 teaspoon salt
2 eggs
2 to 3 Tablespoons cold water
Meat Filling (recipe follows)

Sift flour with salt.Make a well in center. Add eggs and water. Mix with hands until dough becomes a compact ball. Knead on lightly floured board until smooth and elastic. Let stand 1 hour. Roll out on lightly floured board as thin as possible. With a sharp knife cut dough into 2" squares. Top each with a small ball of Meat Filling. Moisten edges of dough and bring opposite corners together. Press firmly to shape a triangle. Then bring other two opposite corners together to form caplike kreplach. Drop kreplach, one at a time into boiling salted water. Simmer slowly for 15-20 minutes. They will rise to the top when they are done. Serve with gravy or in chicken soup. Makes 2-3 dozen.

MEAT FILLING
1 1/2 cups finely ground cooked meat or chicken
1 well-beaten egg
1 teaspoon grated onion.

Shape mixture into small balls about the size of a small olive