Matzo-Egg Soup

Matzo-Egg Soup (Caldo)
Source: Riva Ben-Ezra from her mother in-law Joyce Ben-Ezra, printed in "Come, Es Bueno- Sephardic Tastes of Etz Ahaim"
Serves: 8-10

• 4 quarts chicken broth
• 2 to 4 crumbled matzo
• 1 egg, beaten
• Salt to taste

Warm chicken broth. Add crumbled matzot.

Take a few tablespoons of the broth and add it to the egg. Mix.

Gradually, when the egg has warmed, add it back to the broth (do not allow to curdle). Add salt to taste. Heat, stirring constantly, until desired thickness. (It should be just thinner than pudding- maybe a very thick stew)

Matzah Ball Soup

There is simply nothing more ubiquitous to Jewish cooking than Matzoh ball soup. The chicken soup alone is capable of magic when you are ill and the matzoh balls are a delicious addition. This tradition has its origins in Eastern Europe and has become a staple for American Jews and Jews all around the world. It has become especially popular in cities with large Jewish populations and has even become part of non-Jewish culture and cuisine.

Featuring Jewish Recipes

• Matzah Ball Soup
• Matzah Recipes
• Passover Recipes
• Matzah Balls
• Matzoh Brie