Chicken broth with matzo dumplings
4 servings
60 minutes
Chicken broth with matzo dumplings is a classic dish of Jewish cuisine filled with warmth and comfort. Its history roots in the traditions of Ashkenazi Jews for whom matzo was a staple food, especially during the Passover holiday. The airy dumplings made from soaked matzo, sautéed onions, and eggs acquire tenderness and lightness, enriching the broth with a rich flavor. Ginger adds a subtle spicy note while fresh parsley refreshes the dish. This soup is not only nutritious but also considered healing, traditionally consumed during ailments. Served hot, it decorates the table and delights with its taste, becoming a symbol of home coziness and care.
1
Soak the matzo in cold water for 5 minutes, drain, and squeeze.
- Matzo: 2 pieces
2
Fry the onion in oil until golden brown.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
3
Chop the parsley. Beat the eggs lightly.
- Chopped parsley: 2 tablespoons
- Chicken egg: 2 pieces
4
Mix the squeezed matzo, fried onions, parsley, and eggs. Season with salt, pepper, and ginger, then add flour. Chill for 1 hour.
- Matzo: 2 pieces
- Onion: 1 piece
- Chopped parsley: 2 tablespoons
- Chicken egg: 2 pieces
- Grated ginger: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Roll small balls, dip them in boiling soup, and cook for about 20 minutes.
- Chicken broth: 500 ml
6
Serve garnished with parsley.
- Chopped parsley: 2 tablespoons
