This traditional Jewish dish takes on a little Italian twist by incorporating ricotta & romano cheese into the matzoh meal. Simmering the dish for half an hour lets the flavors of the stock, matzoh meal and cheese blend into the soup. Garnish with fresh dill, tarragon leaves and a little more romano cheese serve.
A great starter for dinner or a nice light lunch meal.
Active Time: 20 minutes
Total Cooking Time: 50 minutes
1 large egg
2 Tablespoons Ricotta Cheese
2 Tablespoons Romano Cheese grated (plus more for garnish)
1 Tablespoon Olive Oil
Freshly Ground Black Pepper
1/4 Cup Matzoh Meal
6 Cups Vegetable Stock
2 Garlic Cloves
1 Carrot thinly sliced
Dill & Tarragon leaves for garnish
Step 1: Whisk the egg in a bowl. Whisk in both cheeses, oil, salt and pepper. Stir in the matzoh meal and let stand at room temperature for 10 minutes. Using your hands, form the matzoh mixture into teaspoon-size balls and set aside.
Step 2: Pour the stock and garlic into a 3 qt. saucepan and bring to a boil. Add the matzoh balls, cover and simmer over moderate heat for 30 minutes. Add the carrot, cover and simmer again for another 10 minutes. Serve into bowls and garnish with dill, tarragon and grated cheese.