How to Make Matzo Ball Soup ~ Recipe

I wonder how many families sat down to a bowl of Matzo Ball Soup this Monday as they celebrated the first night of Passover. You could count my family as one. The Artist and I celebrated at home with my parents.

This Matzo Ball Soup however was prepared a few weeks earlier, as I was battling a cold and allergy attack. I did feel better as I bit into light, airy balls of matzo and herbs and sipped on a delicate chicken broth with vegetables.

Matzo Ball Soup with Vegetables

Ingredients

1 packet of matzo ball mix

2 eggs

olive oil

2 scallions, minced

1 teaspoon smoked paprika

1 teaspoon Szechuan pepper

1/2 teaspoon garlic powder

salt and ground black pepper to
taste

2 carrots, diced

2 stalks of celery, diced

1/2 head of cabbage, chopped

4 cups chicken broth

water, as needed

4 cloves of garlic, halved

Garnish: lime juice, dill

Directions

1. Prepare the matzo ball mix according to the directions, using 2 eggs, olive oil, and adding the scallions, spices, salt and pepper.

2. Form matzo balls, transfer to a plate and refrigerate for 30 minutes. I made the balls small and got 18 out of the packet. You could make them bigger if you wish.

3. Place the vegetables in a large soup pot. Add chicken broth and enough water to cover the vegetables completely. Bring the liquid to a boil over medium high heat. Reduce the heat to medium and cook the vegetables for 15 minutes.