https://2600.iga-web.com/Recipes/Detail/8190/
Yield: 3 servings (3 matzo balls per serving)
Preparation Time: 30 min; Cook: 25 min
Matzo Balls: | |||
2 | eggs | ||
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2 | Tablespoons | vegetable oil | |
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1 | box | (1.5 ounce) Matzo Ball and Soup Mix | |
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Soup: | |||
1 | Tablespoon | vegetable oil | |
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2 | carrots, diced | ||
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2 | stalks | celery, diced | |
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1/2 | onion, diced | ||
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1 | clove | garlic, minced | |
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10 | cups | water (2 1/2 quarts) | |
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1/4 | teaspoon | black pepper | |
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2 | sprigs | fresh dill | |
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Garnish with more fresh dill, if desired | |||
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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.
https://2600.iga-web.com/Recipes/Detail/8190/
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