Truffle kneidlach soup stuffed with shiitake mushrooms

Ingredients:

• 3 tbsp. melted rendered chicken fat (lard)
• 1/4 cup chicken broth plus 2 liters chicken broth
• 1 tbsp truffle oil
• 1/2 tsp salt
• 4 eggs category CO
• 1 cup matzo meal
• Shiitake mushroom spread (see recipe below) for bread

Gribenes (cracklings) with shiitake:

• Skin from 4 chicken thighs
• 1 large onion, cut into large pieces
• 2 coarsely chopped cloves of garlic
• 55 g shiitake mushrooms, sliced
• Salt and ground black pepper

Preparation:

1. Combine chicken fat, broth, truffle oil, salt, and eggs. Mix thoroughly with matzo meal. Refrigerate for an hour.
   
   Form the dough into golf ball-sized balls and stuff them with a teaspoon of the shiitake mushroom mixture, placing the filling in the center.
   
   Simmer, covered, in 2 quarts of boiling chicken stock for 20 minutes, until the kneidlach are light as a feather but firm as a cannonball.
2. You can use duck or goose fat. You can add a little more salt, but it's not very healthy.
   
   Gribenes (cracklings) with shiitake: Fry the chicken skin until the fat has rendered and the skin is light golden. Fry the onion until richly golden brown. Add the garlic and fry for 2 minutes. Strain the mixture to separate the solids from the oil, reserving both. Sauté the mushrooms in a tablespoon of oil until softened.
   
   Transfer the mushrooms and set aside for the kneidlach. Eat the gribenes spread on rye bread.