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