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Chicken Soup With Asparagus And Shiitakes, Served With Roasted Fennel Matzoh Balls

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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 matzoh 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

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