Greek Egg Lemon Matzah Soup
Healthy Passover Recipe
By Fitness and Freebies
Keep the sodium down in this delicious Matzah soup by using low sodium chicken broth.
Ingredients:
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
Recipe Directions
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.
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.
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.
Nutrition information per serving:
Recipe makes 8 servings
Serving size: 1 bowl
Calories: 204
Total Fat: 2g
Saturated Fat: 0g
Protein: 13g
Total Carbohydrate: 35g
Dietary Fiber: 2g
Sodium: 305mg
Passover Tradition
Passover is the 8 day observance commemorating the freedom and exodus of the Israelites (Jewish slaves) from Egypt during the reign of the Pharaoh Ramses II. A time of family gatherings and lavish meals called Seders, the story of Passover is retold through the reading of the Haggadah. With its special foods, songs, and customs, the Seder is the focal point of the Passover celebration. Passover begins on the 15th day of the Jewish month of Nissan.
