Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 GREEK EGG LEMON MATZAH SOUP 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 This soup sounds fantastic! I've never seen chicken flavored broth, I'm out in the stix with not a lot of options, but what I do for Matzoh ball soup is make a homemade broth and add just a little bit of tumeric. For some reason, that makes it taste like chicken broth! K , " Gabriella " <andrea.kapsaski wrote: > > GREEK EGG LEMON MATZAH SOUP > > 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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2006 Report Share Posted March 31, 2006 The home made broth with the tumeric is certainly the better and freher option, and I'll definitely try it. By the way, Osem, Lieber's, Kojel, Gefen, Knorr,and a few more companies make parve broth or instant soups with chicken flavour, but ir wouldn't surprise me, if their mystical ingredient is also turmeric after all. Gabriella , " K " <kbidus wrote: > > This soup sounds fantastic! I've never seen chicken flavored broth, I'm out in the stix with > not a lot of options, but what I do for Matzoh ball soup is make a homemade broth and > add just a little bit of tumeric. For some reason, that makes it taste like chicken broth! > > K Quote Link to comment Share on other sites More sharing options...
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