Brodo con Polpette e Uova per Pesach

Passover Soup with Chicken Dumplings and Eggs

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Cucina Ebraica: Flavours of the Italian Jewish Kitchen

Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

When I was a little girl, my family lived near a kosher poultry market. We would select the chicken and the butcher would clean it while we waited. If we were lucky, inside there was a treasure of unborn eggs. I loved those tiny egg yolks, which we poached in chicken soup, because when I bit into them, they popped in my mouth. I remember them with great nostalgia, for today they are nowhere to be

Ingredients

Method