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Matzoh Ball Soup
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Brief Description
Traditional passover meal of a simple soup with matzoh balls.
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Main Ingredient
vegetable stock
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Category: Soups
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Cuisine: Jewish
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Prep Time: 20 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Mar 23, 2013
Number of Servings:
Ingredients:
- 1 - large egg
- 2 tablespoons - fresh ricotta cheese
- 2 tablespoons - Parmigiano-Reggiano cheese freshly grated
- 1 tablespoons - extra-virgin olive oil
- 1/8 teaspoons - kosher salt
- 1/8 teaspoons - freshly ground pepper
- 1/4 cups - matzoh meal
- 6 cups - vegetable stock or low-sodium broth
- 2 cloves - garlic lightly crushed
- 1 - small carrot thinly sliced
- - tarragon leaves for garnish
Directions:
In a bowl, whisk the egg. Whisk in both cheeses, the oil, salt and pepper. Stir in the matzoh meal. Let stand at room temperature for 10 minutes, then gently form into teaspoon-size balls.
In a medium saucepan, bring the stock to a boil with the garlic. Add the matzoh balls, cover and simmer over moderate heat for 30 minutes. Add the carrot, cover and simmer until the carrot is tender and the matzoh balls are puffed and light, about 10 minutes longer. Ladle into bowls. Garnish with tarragon and grated cheese.
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