Satiating Treats

I made this for the Seder dinner earlier this year.  I think it is similar to a really hardy chicken noodle (without the chicken).  A lot of people enjoyed the soup.  It was a little scary to make, but if you ever find yourself celebrating passover, you might want to try this recipe.

Ingredients:

• 6 eggs
• 2 Tbs. vegetable oil
• 2 tsps. salt
• 6 Tbs. chicken broth + 4 quarts of chicken broth
• 1 Cup of Matzah meal
• Vegatables like carrots and celery if you want.

Directions:

1. Separate yolk and egg whites.
2. Beat whites until stiff.
3. Combine yolk, oil, and salt.
4. Add 6 Tbs. chicken broth to yolks and blend completely.
5. Very slowly stir in matzah meal (really slowly, slower than you can imagine!!!!!)
6. Blend in the egg whites.
7. Let stand in the refrigerator over night.

Bring 4 quarts of broth to a boil, reduce to simmer.   Moisten your fingers and form 1 1/2 inch balls (if it isn’t working, add more matzah meal to make the mixture thicker).  Drop the balls one at a time into the pot.  You will need to rinse your fingers after forming each ball.  Cover the pot and simmer for 1 hour and 15 minutes.  Do not take the lid off the pot during that time, no matter how tempted you might be to do so.  In addition, you will have to watch the pot carefully, to make sure it is simmering the entire time.

Tags: Soup //