Thursday, March 22, 2018

Egg Drop Chicken Soup with Asparagus, Arugula and Matzo Drops

This springtime matzo egg drop soup is perfect. It solves the matzo ball dilemma of sinkers or floaters by using just matzo meal and eggs that are dropped by spoonfuls into the hot broth. This forms creative little matzo drops that I just love!

This springtime matzo egg drop soup is perfect. It solves the matzo ball dilemma of sinkers or floaters by using just matzo meal and eggs that are dropped by spoonfuls into the hot broth. This forms creative little matzo discs that I just love! #matzoballs #chickensoup #passoverrecipes www.thisishowicook.com

Every Passover one debates the merits of matzo balls. There seems to be no question that everyone loves matzo balls. The question is what kind they prefer. Many prefer floaters; those light fluffy balls that are perfectly cooked with no dense spots in the inner sanctum. Others prefer sinkers; where the balls are dense and almost chewy and maybe not even cooked all the way through. I must admit to being in the sinker category though I am never one to turn any matzo ball down. Actually I'm kind of in the middle of this camp and prefer them just right! Whatever that may be.

Well, I've just discovered that I now like them a new way. A way that I've never heard of or tried before. These are more like matzo drops. The are made with just toasted matzo meal and eggs. Simple and no refrigerating and they only take three minutes to cook. Last year I tucked this recipe away after spying it in the WSJ. I am so glad I found it again...which wasn't easy to do after one year of being tucked into my overflowing recipe drawer. While I searched for this I found a lot of other tucked away recipes I can't wait to try!

This springtime matzo egg drop soup is perfect. It solves the matzo ball dilemma of sinkers or floaters by using just matzo meal and eggs that are dropped by spoonfuls into the hot broth. This forms creative little matzo discs that I just love! #matzoballs #chickensoup #passoverrecipes www.thisishowicook.com

 I loved this simple chicken soup made with boxed broth and  infused with herbs and garlic and mushroom powder. However if you have already made chicken stock this will work with that too! Either way this is a great new way to make a springtime chicken soup. The matzo drops that float in this soup are a bit peppery and blend well with the arugula that you add when you are ready to serve. These discs forever solve the problem of floaters or sinker and I think will become my go to matzo ball even though they aren't really a ball at all. These are delicate and hearty, both at the same time. Adding the asparagus make this the perfect Spring soup and I think a very pretty one too. Those this isn't a true egg drop soup it mimics an egg drop soup when you drop the matzo egg mixture into it.

If you feel so inclined this would be a great chicken soup for the Seder. Just cook your matzoh discs and then remove until ready to serve. They are so thin that they will reheat well in a hot chicken broth. If you do reheat them in the broth make extra, because matzo anything has a tendency to suck it up! To plate, throw a handful of arugula into each bowl, a few asparagus, a matzo disc and then ladle the hot soup 0ver when ready to serve. These drops may not be as attractive as a perfectly formed matzo ball, but I guarantee everyone will ask for more!

This springtime matzo egg drop soup is perfect. It solves the matzo ball dilemma of sinkers or floaters by using just matzo meal and eggs that are dropped by spoonfuls into the hot broth. This forms creative little matzo discs that I just love! #matzoballs #chickensoup #passoverrecipes www.thisishowicook.com

Below Are The Greatest Passover Hits and a Few More:


How to Make Chicken Soup and Matzoh Balls and Passover Menus! #chickensoup #matzohballs #Passover www.thisishowicook.com

23 Favorite Passover Recipes and Almond Butter Tahini Cookies!


The fast and delicious egg souffle is made by layering your favorite ingredients and then pouring a combo of milk and beaten eggs over the top. It rises quite nicely and only takes 10 minutes to throw together. Perfect for brunch and makes everyone feel so special! #brunch #souffle #eggs #breakfast www.thisishowicook.com



Please Pin and Share:

This springtime matzo egg drop soup is perfect. It solves the matzo ball dilemma of sinkers or floaters by using just matzo meal and eggs that are dropped by spoonfuls into the hot broth. This forms creative little matzo discs that I just love! #matzoballs #chickensoup #passoverrecipes www.thisishowicook.com






Yield: 4-6 Servings

Matzo Egg Drop Soup

This matzo egg drop soup is made by dropping spoonfuls of a matzo egg mixture into chicken broth. Add some greens and you have a gorgeous, but simple chicken soup with lovely floating matzoh discs.
prep time: 20 MINScook time: 45 MINStotal time: 65 mins

ingredients:


  • 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

instructions


  1. 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.
  2. Add asparagus and simmer until it is bright green, about 3 minutes. Remove and set aside.
  3. Meanwhile, combine eggs and toasted matzo meal, pepper and a pinch of salt. (I loved the pepper in this.)
  4. 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.
  5. 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.

notes

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.
Created using The Recipes Generator

Get My Latest Recipes & More Via E-Mail

11 comments:

  1. Looks good to me with that delicious asparagus! I have a friend who will love this. Thanks for sharing, and have a wonderful rest of the week!

    ReplyDelete
  2. So very fresh and light! I am so ready for asparagus season.

    ReplyDelete
  3. Such a pretty dish! I almost never make matzo ball soup. Why not? Beats me -- I like it, or really any type of dumpling (or variant). But then I don't make dumplings that much either! Anyway, this looks great -- flavorful and pretty healthy. Winner!

    ReplyDelete
  4. I'm in love with matzo drops, too! And your filing system sounds remarkably similar to mine!!!

    ReplyDelete
  5. This looks great Abbe,I would love to make this good looking soup one of these days . I love dumplings,

    ReplyDelete
  6. Light and lovely and those bowls are just beautiful. So dainty and a perfect vessel for your delicious soup.

    ReplyDelete
  7. What a lovely soup. And so healthy. The matzo drops are a wonderful addition as I love soups with just a dabble of dumpling or pasta or something to sink your teeth into. Great soup!

    ReplyDelete
  8. I'm a sinker here. Though I never knew there was a term for it! I love this version too. GREG

    ReplyDelete
  9. What a beautiful bowl of springtime freshness! Although I've never made matzo anything I am very inclined to give these drops a try in this lovely soup. Glad you found the recipe and thank you for sharing it :)

    ReplyDelete
  10. Gosh this sounds wonderful Abbe. I have never had matzo ball soup - and must give it a try! It sounds easy too. Have a happy weekend!

    ReplyDelete