NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

3 tbsp matzoh meal

1 large egg

0.5 tbsp avocado oil

1 tbsp sparkling water

2 cups chicken bone broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk the egg with avocado oil and sparkling water.

• 2

  Stir in the matzoh meal, sea salt, and black pepper until combined; refrigerate for 20 minutes to firm up.

• 3

  In a large pot, bring the chicken bone broth to a gentle simmer over medium heat.

• 4

  Add the chicken breast and poach for 15 minutes until cooked through; remove and shred.

• 5

  Add diced carrots, celery, and onion to the broth and cook for 8 minutes until slightly softened.

• 6

  With wet hands, form the matzoh mixture into 2 to 3 small balls and carefully drop them into the simmering broth.

• 7

  Cover the pot tightly and simmer for 20 minutes; do not lift the lid to ensure the balls stay fluffy and airy.

• 8

  Return the shredded chicken to the soup, stir in fresh dill, and serve hot in a deep bowl.