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


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

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

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.

4.  Gently lower the matzo balls into the soup and cook 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.