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
2 scallions, minced
1 teaspoon smoked paprika
1 teaspoon Szechuan pepper
1/2 teaspoon garlic powder
salt and ground black pepper to
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
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.
The soup is ready! I added a healthy squeeze of lime juice and a sprig of dill. Taste the soup and adjust as needed.