Chicken Soup with Asparagus and Shiitakes Served with Roasted Fennel Matzo Balls

Ingredients

• 2 small-medium fennel bulbs (about 1 pound, weighed with 2 inches of top stalks)
• 2 tablespoons olive oil
• 1/2 cup chicken broth, preferably homemade or good-quality, low-sodium purchased
• 1 tablespoon coarsely chopped garlic
• Salt and freshly ground black pepper
• 3/4 teaspoon chopped fresh thyme
• 1/4 teaspoon fennel seeds, ground in a spice grinder or with a mortar and pestle (optional)
• 2 large eggs
• About 1/2 cup plus 2 tablespoons matzo meal
• 7 cups homemade chicken broth
• 1/4 pound fresh shiitake mushrooms, stems removed and reserved for another use or discarded, caps wiped clean with a damp paper towel and thinly sliced
• 12 to 15 thin asparagus spears, trimmed and cut into 1-inch pieces

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag