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egg fresh ricotta cheese cheese extra-virgin olive oil kosher salt freshly ground pepper matzoh meal vegetable stock garlic carrot tarragon
Viewed: 25 - Published at: 2 years agoIngredients
- 1 large egg
- 2 tablespoons fresh ricotta cheese
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup matzoh meal
- 6 cups vegetable stock or low-sodium broth
- 2 garlic cloves, lightly crushed
- 1 small carrot, thinly sliced
- Tarragon leaves, for garnish
Method
- In a bowl, whisk the egg.
- Whisk in both cheeses, the oil, salt and pepper.
- Stir in the matzoh meal.
- Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls.
- In a medium saucepan, bring the stock to a boil with the garlic.
- Add the matzoh balls, cover and simmer over moderate heat for 30 minutes.
- Add the carrot, cover and simmer until the carrot is tender and the matzoh balls are puffed and light, about 10 minutes longer.
- Ladle into bowls.
- Garnish with tarragon and grated cheese.
