Chicken Soup with Matzos

Chicken Soup with Matzos is a simply divine Jewish soup that’s ready within 20 minutes. Using chicken stock as the base and then using the cinnamon and egg yolks as the thickening agent is brilliant. Finally adding pre made matzo balls to the soup makes it an easy filling tasty main dish.

Chicken Soup with Matzos

A lovely Jewish recipe that only has 5 ingredients.

4.63 from 51 votes

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Course: Soup, Starter

Cuisine: Jewish

Keyword: Chicken, Eggs, Soup, Spice, Stock

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 people

Calories: 51kcal

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Ingredients

 

MetricImperial

• 8 cups chicken stock fresh or canned
• 3 whole matzos cut into small pieces
• 4 large egg yolks
• 1 tsp cinnamon

Instructions

• Add the matzos to the chicken stock and bring to a boil over high heat.
  8 cups chicken stock, 3 whole matzos
• Reduce the heat and simmer 15 minutes.
• Remove the stock from the heat. In a small bowl mix the egg yolks and the cinnamon.
  4 large egg yolks, 1 tsp cinnamon
• Add about 1 cup (250 ml) of the soup to the egg mixture a little at a time, stirring constantly.
• Pour the egg mixture into the soup, stirring until slightly thickened.

Nutrition

Calories: 51kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 140mg | Sodium: 592mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.1g