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Food & Home

Minestra Dayenu (Chicken Soup with Matzos)

The matzo emulsifies to make this creamy. Claudia says “It’s the traditional Passover soup in Turin”

Serves 6

1.75 litres (3 pints) well-flavoured chicken stock.

3 matzos, cut in small pieces

3 egg yolks

1 teaspoon cinnamon

Bring the chicken stock to the boil, throw in the matzo pieces, and simmer ½ hour, until the matzo is very soft and bloated. In a soup tureen, beat the egg yolks with the cinnamon and 4 – 5 tablespoons of cold water, then gradually pour in the soup, stirring constantly. (This needs a grating of pepper to bring out the flavors)