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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network