This matzo ball soup is a simple version of the real thing combined with a simple egg drop soup. No need to worry about making matzo balls. These are so much better!
2 quarts chicken stock (yours or the store’s!)
1 bay leaf
1/4 t finely chopped fresh tarragon
12 smashed garlic cloves
2 T mushroom powder
3/4 t kosher salt and more to taste
1/2 lb asparagus, trimmed and cut on the bias into 2” lengths
2 large beaten eggs
*2 T toasted matzo meal (See Notes)
1/2 t freshly ground black pepper
2 handfuls of arugula
Combine stock and seasonings into a large lidded pot. Bring to a gentle boil over medium high heat, then lower heat to medium low or just enough to keep your stock simmering. Keep covered or your broth will simmer away. (Since I used store bought broth, I did this to immerse some flavor into the broth. If you have broth you like, feel free to skip this step.) Simmer for about 40 minutes, then strain broth into another pot. Check for seasoning and add more salt if necessary.
Add asparagus and simmer until it is bright green, about 3 minutes. Remove and set aside.
Meanwhile, combine eggs and toasted matzo meal, pepper and a pinch of salt. (I loved the pepper in this.)
Carefully spoon batter into soup a spoonful at a time. I got about 8 spoonfuls. Cover pot and cook until batter rises to surface of soup, about 3 minutes. Break into small discs if necessary.
Into each bowl add a small handful of arugula and a few pieces of asparagus. Top with a matzo disc and ladle soup over all.
*Place matzo meal in a small pan and brown in an oven at 300 for about 10 minutes or until golden. You can also do this in a skillet on low heat. Stir and watch carefully so it doesn’t burn.
Keywords: matzo balls recipe, matzo balls soup recipe