Soup: Greek Egg Lemon Matzo - meat

Posted by : Karen Selwyn

This recipe is from a yet-to-be-published cookbook, HIGH-FLAVOR, LOW-FAT
JEWISH COOKING, which will be available in September 2001. The author,
Steven Raichlen, had the following comments about the recipe: "This soup
-- from my late great aunt, Lily Modiano -- is a perfect example of how
Jews have adapted local dishes to their religious and aesthetic needs.
Avgolemono (chicken soup thickened with eggs and invigorated with fresh
lemon juice) is a mainstay of the Greek table, but usually it's made
with rice. Come Passover,the Jews of Salonika enrich the broth with
matzo farfel to make a soup that's wonderful soothing and sustaining.
The tang of the lemon juice makes this unlike any chicken soup you've
ever tasted. To reduce the fat, I use two whole eggs instead of the
traditional six to eight yolks, but I think you'll find it amply endowed
with flavor."

Karen Selwyn

*   *   *   *   *   *

Greek Egg Lemon Matzo Soup

2 quarts good home made chicken broth
4 cups matzo farfel
1/4 cup chopped flat-leaf parsley (optional)
Salt and freshly ground pepper
2 large eggs
6 tablespoons fresh lemon juice

Bring the chicken broth to a boil in a heavy saucepan. Add the matzo
farfel and parsley and simmer until the farfel is soft, 1 to 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 into a heat-proof
medium size bowl. Beat in the lemon juice. Gradually beat 1/2 cup of the
hot soup into the egg mixture. Very gradually stir this mixture back
into the remaining soup.

Return the soup to a medium flame 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. Makes 8 servings.

Future Source: High-Flavor, Low-Fat Jewish Cooking 

Current Source: "A heart-healthy Passover menu"
                 MIAMI HERALD (on-line edition), 3/30/99

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