dish
Greek Egg Lemon Matzah Soup

8
Serves
204
Calories
10
Nutrients
10
Vitamins

Ingredients

2 quarts low-sodium chicken broth
4 cups matzah farfel
4 tablespoons chopped, flatleaf parsley
6 tablespoons fresh lemon juice

Cooking Instructions

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

Nutrition Information

Number of Servings: 8
Calories
204
Protein
13 g
Total Carbohydrate
35 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
53 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
25 %
Percent Calories from Carbohydrate
68 %
Percent Calories from Fat
8 %
Vitamin A
179 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
8 mg
Vitamin D
0 IU
Folate
23 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
37 mg
Iron
4 mg
Phosphorus
83 mg
Potassium
247 mg
Sodium
305 mg
Zinc
1 mg