1. Whisk together the flour and salt in a large bowl. In a medium bowl, whisk together the eggs and milk. Pour the wet ingredients into the dry ingredients and whisk until fully incorporated. The mixture should resemble a thick pancake batter. Let rest for 30 minutes to thicken.
2. Meanwhile, bring a large pot of heavily salted water to a rolling boil over high heat. Once your water is boiling, set a colander over it. Make sure you have an exit strategy ready: a large bowl and a slotted spoon will do.
3. Working in batches, push the batter through the colander using a bench scraper or metal spatula. The batter should drip through the colander and into the water. Let cook for 30 seconds, until the nokedli pop to the surface. Use a wide slotted spoon or spider strainer to transfer nokedli to a clean large bowl. Repeat with the remaining batter.
4. Pour the chicken stock into a large Dutch oven over high heat and add nokedli. Bring to a rolling boil, then immediately turn off the heat. Taste for seasoning and adjust as needed. Ladle the soup into individual bowls or mugs and garnish with so much dill and a little bit of olive oil.

– Recipe from Second Generation by Jeremy Salamon. Copyright © 2024 by Jeremy Salamon. Reprinted by permission of HarperCollins Publishers.