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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Traditional passover meal of a simple soup with matzoh balls.

    Main Ingredient:

    vegetable stock

    Category:  Soups

    Cuisine:  Jewish

    Prep Time: 20 min
    Cook Time: 40 min

    Source

    foodandwine.com

    Posted By:

    cookingmama

    Posted On:

    March 23, 2013

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