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Peas 'N' Dumplings Soup

       This soup is lovingly referred to as "Nokelech Soup" by my extended family. This is one of my grandmother's signature soups that we all love yet none of us can replicate quite as good. Despite that, my cousin was very excited to come pick up some leftovers for a little "taste of home."


Yield: 8-10  servings


4 tablespoons oil

1 large onion diced

2 cups frozen peas

3 cups shredded carrots (approximately 3 carrots)

4-5 stalks celery diced

2 tablespoons parve chicken soup mix

15 cups of water

Salt and pepper to taste



1 egg

1/2 cup oil

1/3 cup flour (plus more if needed)

1 teaspoon salt



Heat oil in an 8 quart pot. Saute onion, carrots, peas and celery for 10-15 minutes until onions are soft and translucent. Add water, salt, pepper and soup mix and bring to a boil. Meanwhile prepare the dumpling mixture. In a small bowl beat the egg and oil and salt. Slowly add the flour until the mixture thickens. The more flour you add the bigger and tougher your dumplings will be if the mixture is too runny your dumplings will not hold its shape. Once the soup is boiling, use a teaspoon to slowly drip the dumpling mixture in. You know you have the right consistency when the mixture falls to the bottom and then pops back up. Once you finish adding the dumplings lower the flame and let the soup simmer for an hour.

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