Time to start sharing some Passover recipes!
Here is a nice soup if you’re tired of the usual matzoh ball variety. Though who could ever tire of matzoh ball soup?
I usually make this one for the Shabbat dinner during Passover. It’s easy and a nice change.
The soup tastes like traditional Greek egg-lemon-rice soup, but because rice traditionally wasn’t used at Passover, at least not by Ashkenazi Jews, the recipe substitutes matzoh farfel.
Greek Egg-Lemon-Matzoh Soup
Ingredients:
2 quarts low-sodium chicken broth
4 cups matzoh farfel
4 Tbs. chopped flatleaf parsley
Salt to taste
Freshly ground black pepper
2 large eggs
6 Tbs. fresh lemon juice
Directions:
Bring the broth to a boil in a heavy saucepan. Add the matzoh farfel and parsley and simmer until the farfel is soft, at least 2 minutes. Add the 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 them into a heatproof, medium-sized bowl. Beat in the lemon juice. Beat a half cup of the hot soup into the egg mixture, little by little. Very gradually, stir this mixture back into the remaining soup.
(Be careful not to add the hot soup to the eggs, or the mixture to the soup pot, too quickly because the eggs can curdle.)
Return the soup to 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 because that could curdle t eggs.
Add salt to taste and serve immediately.
Serves 8
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