GREEK EGG LEMON MATZAH SOUP

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2 quarts low-sodium chicken flavoured broth (parve)

4 cups matzah farfel

4 tablespoons chopped, flatleaf parsley

salt to taste

freshly ground black pepper

2 large eggs

6 tablespoons fresh lemon juice

 

 

Bring the " chicken " broth to a boil in a heavy saucepan. Add the

matzah

farfel and parsley and simmer until the farfel is soft, about 2

minutes. Add salt and pepper to taste: the broth should be highly

seasoned. Remove the pan from the heat.

 

Beat the eggs in a small bowl with a fork and strain it into a

heatproof, medium size bowl. Beat in the lemon juice. Beat 1/2 cup of

the hot soup into the egg mixture, little by little. Very gradually,

stir this mixture back into the remaining soup.

 

Return the soup to a medium heat and cook until slightly thickened, 1

to 2 minutes, stirring with a wooden spoon. Do not let the soup boil

or even simmer or the egg will curdle. Correct the seasoning, adding

salt to taste. Ladle the soup into bowls and serve at once.