EGG LEMON SOUP WITH MATZOS
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered in water with aromatic vegetables to create the broth. You can make a very tasty vegetarian version using garlic broth (my favorite) or vegetable broth. I like to add steamed Swiss chard when I stir in the egg-lemon mixture, but you could add another green spring vegetable, like fresh peas, spinach or asparagus. Steam them first until tender and add to the soup just before serving.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the stock to a simmer. Meanwhile, steam the Swiss chard for 2 to 3 minutes above an inch of boiling water, just until tender. Remove from the heat and set aside.
- When the broth comes to a simmer, add the olive oil and the matzos and turn off the heat. Cover and let sit for 15 minutes, until the matzo is very soft.
- In a medium bowl, whisk the egg yolks until creamy. Whisk in the lemon juice.
- Heat the soup over medium-low heat, just to the simmer. Carefully whisk a couple of ladles of the hot soup into the egg yolks. It should not be boiling-- you don't want the egg yolks to curdle. Turn off the heat under the soup and stir in the egg-lemon mixture. Stir in the steamed chard and the parsley. Taste, adjust salt and pepper and serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 1205 milligrams, Sugar 1 gram
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Acaali Shariph
[email protected]This soup is just okay. It's not bad, but it's not great either.
Angu clinton
[email protected]This soup is a bit too sour for my taste. I think I'll add a little less lemon next time.
Bilal Moged
[email protected]I'm not a huge fan of matzos, but I still really enjoyed this soup. The lemon flavor is really prominent.
Clement Justilien
[email protected]This soup is a great make-ahead meal. You can store it in the refrigerator for up to 3 days.
Franklin Chimezie
[email protected]I like to serve this soup with a side of crusty bread for dipping.
Youlanda Sampson
[email protected]This soup is a great way to use up leftover egg yolks.
Chukwumelunma Ndulue
[email protected]I've made this soup several times and it's always a hit. I love the bright flavor of the lemon.
Jubayer Jubayer
[email protected]This soup is so comforting and flavorful. It's the perfect cure for a cold or flu.
Dhani Chand
[email protected]I love the simplicity of this recipe. It's perfect for a weeknight meal.
Darresha
[email protected]This soup is a great way to get your kids to eat their vegetables.
Afnan Mahmud
[email protected]I've never made egg lemon soup before, but this recipe made it so easy. It turned out great!
Onlygoodmarxistisadeadmarxist Marxist
[email protected]This soup is so versatile. You can add or remove ingredients to suit your taste.
Liam Warrington
[email protected]I like to add a little bit of dill to this soup for an extra burst of flavor.
Brittney Shorter
[email protected]This soup is a great way to use up leftover chicken or vegetables.
Katlego Mofokeng
[email protected]I'm not a huge fan of egg drop soup, but this recipe changed my mind. The lemon and matzos add a really nice flavor.
Monae'KeKe Designz
[email protected]This soup is so easy to make and so delicious. I love that I can use up leftover matzos in it.
Tapate P
[email protected]I've been making this soup for years and it never disappoints. I always get rave reviews from my guests.
Desmon
[email protected]I love the tangy flavor of the lemon and the heartiness of the matzos. It's the perfect comfort food for a cold day.
Md Kawshar
[email protected]This soup is a staple in my household. It's so easy to make and always a hit with my family and friends.