Name: Matzo ball soup (kosher)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 80 g matzo meal; 2 large œufs; 2 tbsp vegetable oil; 800 ml vegetable broth (kosher); 100 g carotte; 80 g celery stalk; 2 tbsp fresh dill; 1 tsp sel; 1 pinch poivre noir

Recettes
Matzo ball soup (kosher)
Végétarien📦 Cuisinier par lots❄ Congélation OK

Classic Jewish penicillin — light vegetable broth with fluffy matzo balls, carrot and dill. Parve so it works for any kosher meal pairing.

kilocalories

320

14g

42g

11g

⏱ 45 min✂ 20 préparation👤 2 pers.🧊 4frigo

Ingrédients

80 g matzo meal
2 large œufs
2 tbsp vegetable oil
800 ml vegetable broth (kosher)
100 g carotte
80 g celery stalk
2 tbsp fresh dill
1 tsp sel

Étapes

Whisk eggs and oil in a bowl, then stir in matzo meal and salt. Cover and refrigerate 15 minutes.
Bring 1 litre water to boil with a pinch of salt.
Wet hands and roll the chilled matzo mixture into 6 balls. Drop into boiling water, cover, simmer 25 min — do NOT lift the lid.
Meanwhile bring broth to a simmer with diced carrot and celery. Simmer 10 min until vegetables soft.
Lift matzo balls with a slotted spoon into bowls, ladle over hot broth, scatter dill and black pepper.

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
13 %