Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls

Name: Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: ½ teaspoon chopped fresh thyme; ¼ teaspoon fennel seeds, ground in a spice grinder or with a mortar and pestle (optional); 2 tablespoons olive oil; ¼ pound fresh shiitake mushrooms, stems removed and reserved for another use or discarded, caps wiped clean with a damp paper towel and thinly sliced; 1 tablespoon coarsely chopped garlic; ½ cup chicken broth, preferably homemade or good-quality, low-sodium purchased; Salt and freshly ground black pepper; 2 small to medium fennel bulbs (about 1 pound, weighed with 2 inches of top stalks); 7 cups homemade chicken broth (see Classic Chicken Soup or Almost Homemade Soup); About ½ cup plus 2 tablespoons matzoh meal; 12 to 15 thin asparagus spears, trimmed and cut into 1-inch pieces; 2 large eggs

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Let in spring, when the earth is renewing and reassembling herself, Passover is celebrated as a sort of second New Year, reflecting the rebirth of the Jews as a free people after the Exodus from Egypt. Children start the season with new clothes, and houses are thoroughly cleaned and freshened up to make way for the new foods and special sets of dishes reserved just for Passover use.

And just as they delay until Rosh Hashanah their first tastes of the sweet new autum

Ingredients

Americas
United States
Spring
Soup
Autumn
Passover
New Year

Ingredients

Method