Ingredients

• 2 quarts chicken stock
• 2 large eggs
• 2 teaspoons lemon zest
• 2 teaspoons fresh lemon juice more to taste
• 2 cups matzah farfel

Directions

1. Bring stock to low boil.
2. Beat eggs, lemon juice and zest together in a medium bowl.
3. Slowly pour one ladle of soup into the egg mixture to temper it.
4. Reduce heat on the soup.
5. Slowly add the egg mixture into the soup.
6. Add matzah farfel.
7. Stir to thicken. Do not allow to come to boil.

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