While mentally preparing dinner tonight I decided upon this soup, partly in honor of the holiday. Although I am not Jewish, I can still enjoy the food, right?! Unfortunately I misplaced my copy of the recipe and had to ask Kate for a refresher. She responded with, “I was JUST thinking about those recipes today!”. She did warn me that, like her veggie lasagna, this recipe is an original concoction without a solid recipe. With that said, alternative vegetables and seasoning are at your mercy. With Kate’s guidance and a few suggestions from Smitten Kitchen’s recipe, the end result turned out pretty darn tasty!
Also, if you would like to make this vegetarian friendly use vegetable broth.
1 bag matzo ball mix
1/4 cup vegetable oil
- In a medium bowl mix the eggs and oil.
- Add the matzo ball mix and stir together until uniform. Cover and let sit for 15 minutes.
- Bring 2.5 quarts of lightly salted water to a boil.
- Using wet hands form matzo balls into the size of walnuts.
- Drop into the boiling water, cover, reduce heat to a simmer and cook for 30 minutes.
MATZO BALL SOUP
2 quarts reduced sodium chicken broth + 1 quart water
3 stalks celery, cut into chunks
3 carrots, peeled and thickly sliced
2 parsnips, peeled and thickly sliced
2 garlic cloves, cut horizontally in half
1 bay leaf
1 Tbsp fresh parsley
1/2 tsp black pepper
1 tsp Kosher salt
- While the matzo balls cook, in a separate pot bring chicken broth to a simmer.
- Add the veggies, garlic, bay leaf, parsley, salt and pepper. Cook for at least 30 minutes.
- Remove the bay leaf and garlic clove halves and remove from heat.
- To serve, add finished matzo balls to individual bowls and ladle the soup over.
Source: Smitten Kitchen, with adjustments according to Kate and myself