Jewish Soup with Matzah Dumplings

Ingredients

• 3 eggs
• 2 tbsp Rapeseed oil
• 150 g matzah flour (in a Jewish specialty store)
• 1 tsp salt
• 1.5 l vegetable broth
• 1 stalk leek
• 4 Carrots
• Pepper
• 2 tbsp chopped parsley
• 100 g whole wheat spaghetti

Instructions

1. 1.

   Crack the eggs, add oil and matzah flour while stirring constantly, season with salt. Let the dough rest for a while. With wet hands shape balls and drop them one by one into boiling salted water. Once the water boils again, let the dumplings cook for 10 minutes.

2. 2.

   Wash the leek and cut into rings. Peel carrots, halve lengthwise, quarter, then cut into sticks. Bring vegetable broth to a boil. Add leek and carrots and simmer for 15 more minutes until vegetables are tender. Season well with pepper.

3. 3.

   Cook spaghetti in a separate pot according to package instructions and drain well. Distribute matzah dumplings into serving bowls, pour soup over them, add some noodles, and sprinkle with parsley before serving on the eve of Passover.