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Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls


Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls Recipe

Ingredients:
  • 2 small-medium fennel bulbs (about 1 pound, weighed with 2 inches of top stalks)
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth, preferably homemade or good-quality, low-sodium purchased
  • 1 tablespoon coarsely chopped garlic
  • Salt and freshly ground black pepper
  • 3/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon fennel seeds, ground in a spice grinder or with a mortar and pestle (optional)
  • 2 large eggs
  • About 1/2 cup plus 2 tablespoons matzoh meal
  • 7 cups homemade chicken broth
  • 1/4 pound fresh shiitake mushrooms, stems removed and reserved for another use or discarded, caps wiped clean with a damp paper towel and thinly sliced
  • 12 to 15 thin asparagus spears, trimmed and cut into 1-inch pieces
Directions:
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