Matzeknödel Soup

Ingredients

• 3 eggs
• 1 tbsp oil
• 100 g matzah flour (from a Jewish specialty store)
• 1 tsp salt
• 1 stalk leek
• 4 Carrots
• 1.5 l vegetable broth
• pepper (ground)
• 100 g spaghetti
• 2 tbsp chopped parsley

Instructions

1. 1.

   Whisk the eggs, then gradually add the oil, 50 ml cold water and matzah flour while stirring constantly; season with salt. Let the dough rest for a while. With wet hands form balls and drop them 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 the carrots, halve lengthwise, quarter, then slice into sticks. Bring the vegetable broth to a boil. Add the leek and carrots and simmer for another 15 minutes until the vegetables are tender. Season well with pepper.

3. 3.

   Cook the spaghetti in a separate pot al dente and drain thoroughly. Distribute the matzah dumplings into serving bowls, pour over the soup, add some noodles, and sprinkle with parsley before serving.