6 cups chicken broth
2 big pinches of saffron
½ cup extra virgin olive oil
Salt and pepper, to taste
4 cups matzah, broken into silver dollar size pieces
- In a large pot, bring broth to a boil over medium heat, then lower heat.
- Add saffron, olive oil, salt and pepper, then cover and simmer for 10 minutes.
- Remove pot from the heat and add matzah.
- Allow the liquid to be absorbed, give a gentle stir and serve immediately.
- Serve 6-8