Greek Egg Lemon Matzah Soup

This recipe serves:  8

2 quarts low-sodium chicken broth
4 cups matzah farfel
4 tablespoons chopped, flatleaf parsley
salt to taste
freshly ground black pepper
2 large eggs
6 tablespoons fresh lemon juice
1. Bring the chicken broth to a boil in a heavy saucepan. Add the matzah farfel and parsley and simmer until the farfel is soft, about 2 minutes. Add salt and pepper to taste: the broth should be highly seasoned. Remove the pan from the heat.

2. Beat the eggs in a small bowl with a fork and strain it into a heatproof, medium size bowl. Beat in the lemon juice. Beat 1/2 cup of the hot soup into the egg mixture, little by little. Very gradually, stir this mixture back into the remaining soup.

3. Return the soup to a medium heat 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.

Serving Size: 1 bowl

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