Ingredients
1 large egg
2 tbsp. fresh ricotta cheese
2 tbsp. Parmigiano-Reggiano cheese
freshly grated, for garnish
1 tbsp. extra-virgin olive oil
tsp. kosher salt
tsp. Freshly ground pepper
1/4 matzoh meal
6 c. vegetable stock or low-sodium broth
2 clove garlic
1 small carrot
tarragon leaves
Preparation
Step 1In a bowl, whisk egg. Whisk in both cheeses, oil, salt, and pepper. Stir in matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls.Step 2In a medium saucepan, bring stock to a boil with garlic. Add matzoh balls, cover, and simmer over moderate heat for 30 minutes. Add carrot, cover, and simmer until carrot is tender and matzoh balls are puffed and light, about 10 minutes longer. Ladle into bowls. Garnish with tarragon and grated cheese. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
