The chicken soup served at Noah and Rae Bernamoff’s Mile End, a Montreal-style Jewish deli in Brooklyn, New York is chockablock with lo mein, matzoh balls and kreplach, aka chicken-stuffed Jewish dumplings. It’s the whole mishpucha (Yiddish for “family”), a bowl full of Jewish soup traditions. In the pair’s new book, The Mile End Cookbook, the Bernamoffs offer a delightfully simpler approach: They use store-bought wonton wrappers to enclose a filling enriched with chicken skin, fat and even chicken liver, if you so desire. And trust us, you will.