Name: Matzoh Balls in Brodo
Yield: 4
Ingredients: 1 large egg -; 2 tbsp. fresh ricotta cheese -; 2 tbsp. Parmigiano-Reggiano cheese -; freshly grated, for garnish -; 1 tbsp. extra-virgin olive oil -; tsp. kosher salt -; tsp. Freshly ground pepper -; 1/4 matzoh meal -; 6 c. vegetable stock or low-sodium broth -; 2 clove garlic -; 1 small carrot -; Tarragon leaves -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Matzoh Balls in Brodo

1. 1 large egg -

2. 2 tbsp. fresh ricotta cheese -

3. 2 tbsp. Parmigiano-Reggiano cheese -

4. freshly grated, for garnish -

5. 1 tbsp. extra-virgin olive oil -

6. tsp. kosher salt -

7. tsp. Freshly ground pepper -

8. 1/4 matzoh meal -

9. 6 c. vegetable stock or low-sodium broth -

10. 2 clove garlic -

11. 1 small carrot -

12. Tarragon leaves -

How to cook deliciously - Matzoh Balls in Brodo

1. Stage

In a bowl, whisk egg. Whisk in both cheeses, oil, salt, and pepper. Stir in matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls.

2. Stage

In a medium saucepan, bring stock to a boil with garlic. Add matzoh balls, cover, and simmer over moderate heat for 30 minutes. Add carrot, cover, and simmer until carrot is tender and matzoh balls are puffed and light, about 10 minutes longer. Ladle into bowls. Garnish with tarragon and grated cheese. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.