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Matzo-Egg Soup (Caldo) (M, KLP, TNT)
Source: Riva Ben-Ezra from her mother in-law Joyce Ben-Ezra, printed in "Come, Es Bueno- Sephardic Tastes of Etz Ahaim"
Serves: 8-10

4 quarts chicken broth
2 to 4 crumbled matzo
1 egg, beaten
Salt to taste

Warm chicken broth. Add crumbled matzot.

Take a few tablespoons of the broth and add it to the egg. Mix.

Gradually, when the egg has warmed, add it back to the broth (do not allow to curdle). Add salt to taste. Heat, stirring constantly, until desired thickness. (It should be just thinner than pudding- maybe a very thick stew).

Posted by Riva Ben Ezra

Nutritional Info Per Serving: N/A