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🍽️ Hearty Broth with Matzah Dumplings

210 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 3 tsp goose fat
• 3 eggs
• 80 g matzo
• 3 tbsp semolina
• 1 tbsp freshly chopped parsley
• salt
• 1 pinch pepper
• 1.2 l vegetable broth
• 2 large carrots
• 1 shallot
• 200 g celeriac

Instructions

1. 1. Peel the onions and chop them very finely.
2. 2. Fry the finely chopped onions for about 10 minutes over medium heat in the fat.
3. 3. Remove the pan from the heat and let the mixture cool down slightly.
4. 4. Lightly beat the eggs with a fork.
5. 5. Crush the matzah in a blender until fine.
6. 6. Add the matzah crumbs to a large bowl along with the semolina, salt, pepper, and beaten eggs.
7. 7. Mix everything well.
8. 8. Add the cooled onions.
9. 9. Stir in cold vegetable broth (about 100 milliliters) gradually until you have a smooth dough that is easy to shape.
10. 10. Cover the bowl and refrigerate for 1 hour to chill the dough.
11. 11. Peel the carrots and cut them into small cubes.
12. 12. Clean and peel the celery, then cut it into cubes as well.
13. 13. Peel the shallot and slice it into thin strips.
14. 14. Take the matzah mixture out of the fridge and shape 10 to 12 small dumplings.
15. 15. Bring the vegetable broth to a boil in a large pot.
16. 16. Add the prepared vegetables and boil vigorously for about 2 minutes.
17. 17. Then reduce the heat, add the dumplings to the gently simmering broth, and let them cook gently for about 12 minutes.
18. 18. Serve the finished soup in small bowls, garnished with fresh parsley.

Nutrition per serving

• kcal: 210
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 25 g