Créé avec l’IA
Matza Ball and Mushroom Soup
85 min 360 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs4 pieces
- matza meal1 cup
- chicken fat or oil4 tablespoons
- chicken broth1/4 cup
- salt1 teaspoon
- black pepper1/4 teaspoon
- garlic powder1/4 teaspoon
- onion powder1/4 teaspoon
- chicken broth8 cups
- large carrots2 pieces
- celery stalks2 pieces
- medium onion1 piece
- mushrooms1 cup
- fresh parsley2 tablespoons
Instructions
- 1
In a large bowl, beat the eggs until well blended.
- 2
Add the matza meal, chicken fat or oil, 1/4 cup chicken broth, salt, black pepper, garlic powder, and onion powder to the eggs. Mix until well combined.
- 3
Cover the mixture and refrigerate for at least 30 minutes.
- 4
In a large pot, bring 8 cups of chicken broth to a boil.
- 5
While the broth is heating, form the matza mixture into balls about the size of a walnut.
- 6
Once the broth is boiling, reduce the heat to a simmer and gently drop the matza balls into the broth.
- 7
Add the sliced carrots, celery, diced onion, and sliced mushrooms to the pot.
- 8
Cover the pot and let the soup simmer for about 30-40 minutes, or until the matza balls are cooked through and the vegetables are tender.
- 9
Stir in the chopped fresh parsley just before serving.
