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.

MATZO BALLS

Ingredients:

1 bag matzo ball mix

2 eggs

1/4 cup vegetable oil

Directions:

1. In a medium bowl mix the eggs and oil.
2. Add the matzo ball mix and stir together until uniform. Cover and let sit for 15 minutes.
3. Bring 2.5 quarts of lightly salted water to a boil.
4. Using wet hands form matzo balls into the size of walnuts.
5. Drop into the boiling water, cover, reduce heat to a simmer and cook for 30 minutes.

MATZO BALL SOUP

Ingredients:

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

Directions:

1. While the matzo balls cook, in a separate pot bring chicken broth to a simmer.
2. Add the veggies, garlic, bay leaf, parsley, salt and pepper. Cook for at least 30 minutes.
3. Remove the bay leaf and garlic clove halves and remove from heat.
4. To serve, add finished matzo balls to individual bowls and ladle the soup over.

Source: Smitten Kitchen, with adjustments according to Kate and myself