• 2 matzot broken into bite sized pieces
• 6 glasses chicken broth
• 1 egg yolk
• ¼ cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper

DIRECTIONS

1. In a casserole – bring chicken broth to boil. Add matzot pieces, salt and pepper, olive oil and cook for 10 minutes.
2. Beat egg yolk with lemon juice and gradually whisk in some hot chicken broth. When the egg mixture is warm pour it back into the soup. Stir continuously for 2-3 minutes to avoid egg curdling, over medium heat.
3. Remove from heat and let stand for 10 minutes.

Romama’s Note: Serve the Matzo Ball Soup while still hot.

Related recipes:

1. Fish Fillets in Matzo Walnut Sauce (Pesche en Salsa)
2. Bumuelos or Bunuelos
3. Oven Baked Mushroom Risotto