Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/8190/
Matzo Ball Soup
Yield: 3 servings (3 matzo balls per serving)
Preparation Time: 30 min; Cook: 25 min
Ingredients
|
Matzo Balls: |
| 2 |
|
eggs
|
|
|
| 2 |
Tablespoons |
vegetable oil
|
|
|
| 1 |
box |
(1.5 ounce) Matzo Ball and Soup Mix
|
|
|
|
|
|
Soup: |
| 1 |
Tablespoon |
vegetable oil
|
|
|
| 2 |
|
carrots, diced
|
|
|
| 2 |
stalks |
celery, diced
|
|
|
| 1/2 |
|
onion, diced
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
| 10 |
cups |
water (2 1/2 quarts)
|
|
|
| 1/4 |
teaspoon |
black pepper
|
|
|
| 2 |
sprigs |
fresh dill
|
|
|
|
|
|
|
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.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/8190/