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timeasmymeasure
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Date: 2025-02-23 02:57 am (UTC)My family, including the great-grandmother who made the soup, are Ashkenazi Jewish from Ukraine, in case that's relevant to soup provenance, haha.
She would also make mandlach to go in chicken soup: not the tiny squares like in the Wiki article, but a "snake" of dough cut into slices and then each slice turned into a little "boat" shape by putting a thumbprint in it, and then deep-fried. They sort of serve the same purpose as croutons or oyster crackers, but a) have a really fun, more chewy texture, and b) were very fun to stage naval battles with, as the boat shape is preserved :D
But it was usually either the gizzards/hearts OR the mandlach, not both.