Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls

Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls
Photo by Lara Ferroni

Ingredients

  • About ½ cup plus 2 tablespoons matzoh meal
  • 2 tablespoons olive oil
  • and freshly ground black pepper
  • 1 tablespoon garlic
  • ½ cup chicken stock or low-sodium chicken broth
  • 15 thin asparagus spears
  • 7 cups homemade chicken broth or very good-quality purchased
  • + 6 more ingredients
    • Salt and freshly ground black pepper
    • ¾ teaspoon fresh thyme
    • 2 large eggs
    • 2 small-medium fennel bulbs
    • ¼ pound fresh shiitake mushrooms
    • ¼ teaspoon fennel seeds

Prepare the matzoh balls: Preheat the oven to 400°F. Cut off the fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, set aside about 2 tablespoons of them to garnish the soup. Quarter the bulbs and trim away the stems, the...

View full recipe at Epicurious

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