If you want a very clear soup, cook the kreplach in a separate pot of salted water, then drain and add to the soup. You can also make this soup using boxed stock. Use the meat from a roast chicken and 3 1/2 quarts stock; for the diced vegetables, heat 2 tablespoons olive oil in a pot and saute the vegetables with salt and pepper until softened slightly, 3 to 5 minutes, before adding the stock and simmering for 10 minutes. Then go on to adding the kreplach as in the above recipe.