Minestra Dayenu (Chicken Soup with Matzos)
The matzo emulsifies to make this creamy. Claudia says “It’s the traditional Passover soup in Turin”
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)
Originally featured in Kosher For Passover
