Matzah-bol-soup
6 servings
35 minutes
Matzo ball soup is a traditional Jewish dish that symbolizes home comfort and warm family gatherings. Its history dates back to ancient times when Jewish communities prepared matzo as a base for many dishes. Delicate matzo balls soaked in fragrant chicken broth create a harmonious blend of lightness and rich flavor. A light hint of parsley and fresh pepper adds freshness and sophistication to the soup. This dish is often served during Passover but also warms on cool evenings and brings a sense of comfort. Matzo ball soup is valued for its nutrition and simplicity in preparation, making it a favorite in both family traditions and culinary experiments.
1
Separate the whites and yolks. Mix all the ingredients (except for the broth) with the yolks, along with 60 ml of water.
- Matzo meal: 1 glass
- Chicken egg: 4 pieces
- Extra virgin olive oil: 2 tablespoons
- Chopped parsley: 3 tablespoons
- Salt: to taste
- Fresh bell pepper: to taste
2
Whip the egg whites until thickened. For better effect, you can add a little salt. Gently fold the egg white foam into the main mixture. Mix well but gently. Cover the dough with plastic wrap and refrigerate for an hour.
- Salt: to taste
3
Roll balls from the dough the size of a golf ball and place them in boiling chicken broth. Cook for about twenty minutes. Garnish with parsley and green onions when serving.
- Chicken broth: 1 l
- Chopped parsley: 3 tablespoons
