Traditional Passover Egg drop Soup/ Matzoh Doshak

matzoh

🥗Healthier: whole grain crackers

💰Cheaper: bread

Whole grain crackers provide a similar texture with more fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

onion

🥗Healthier: green onion

💰Cheaper: shallots

Green onion offers a milder flavor and freshness.

Cube dark meat of the chicken, including wings and backbone.

Dice vegetables: celery, onion, green pepper, and zucchini.

Heat about 2 tablespoons of oil in a soup pot and brown the vegetables.

Add chicken to the vegetable mixture.

Season with 1 tablespoon of salt, 1 tablespoon of chicken consomme seasoning, and black pepper.

Add the backbone of the chicken to deepen the flavor of the broth.

Bring the soup to a boil and remove any impurities from the top.

Add cubed carrots and potatoes, cover the soup, and cook for about 1 to 1.5 hours.

Remove the backbone and chicken wings from the soup, debone the chicken, and return the chicken to the soup.

Beat 2 to 3 eggs and gently place them into the soup without stirring immediately to avoid stringy eggs.

Gently stir around the eggs as they begin to harden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens