This is the broth that Sephardim gently tease because it's an Ashkenazi dish, but many Sephardim prepare it for their children who love this meal made with chicken broth and matzo balls. Much lighter than couscous with matzo balls 🙂

Ingredients :

1 kg of chicken pieces

4 celery stalks

a peeled onion, cut into 4

1 sachet of saffron or paprika

4 tablespoons of Marakoff

5 sliced carrots

A package of Kneidle to prepare

3 eggs

salt, pepper

50g of melted margarine

Preparation :

Place all the ingredients in the pot and add water and let it simmer (except for the margarine, eggs, matzo powder). .

Meanwhile, prepare your meatballs.

Beat the eggs with a fork, add the 50g of melted margarine, salt, pepper, and then gradually add the sachet of powder; the dough should be soft and slightly sticky, and it should harden.

Then make small balls which you gently throw into the boiling broth and let cook until your meat is cooked and the broth is tasty.

This recipe can also be made for Passover!