Matzo Ball Soup

Yield:
3 servings (3 matzo balls per serving)

Preparation Time:
30 min; Cook: 25 min

Ingredients:

  1. 2 eggs
  2. 2 Tablespoons vegetable oil
  3. 1 box (1.5 ounce) Matzo Ball and Soup Mix
  4. 10 cups water (2 1/2 quarts)
  5. 2 sprigs fresh dill
  6. Matzo Balls:
  8. Soup:
  9. 1 Tablespoon vegetable oil
  10. 2 carrots, diced
  11. 2 stalks celery, diced
  12. 1/2 onion, diced
  13. 1 clove garlic, minced
  14. 1/4 teaspoon black pepper
  16. Garnish with more fresh dill, if desired
Directions:

Matzo Prep:
In a medium bowl mix eggs with 2 tablespoons vegetable oil.

Add the contents of the Matzo ball packet and stir with a fork until blended. Place in the refrigerator and chill for 15 minutes.

Soup:
Meanwhile, add 1 tablespoon vegetable oil to a large pot and saute the diced carrots, celery, onion and garlic for about 5 minutes.

Add water to the vegetables in the pot along with the pepper and a couple of dill sprigs. Cover and bring to a boil.

Reduce heat to low, add the Soup mix packet and stir until dissolved. Let simmer for 15 minutes.

Matzo Balls:
Remove the chilled matzo mixture from the refrigerator. With wet hands, form the mixture into balls about 1 inch in diameter.

With a slotted spoon, place the matzo balls into the soup. Cover and bring mixture to a boil. Reduce heat to low and simmer for 25 minutes.

Divide soup into 3 bowls, 3 matzo balls per bowl and garnish with fresh dill if desired.


TDS 3