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Matzo Ball Soup

Matzo Ball Soup

Yummy, Yummy, Yummy! If you are in the mood for delicious…stop right here.  Grab a couple of friends and have a great soup…and of course, make it a tradition!

1 (4.5 ounce package) matzo ball mix
4 eggs
1/2 cup vegetable oil
2 teaspoons salt
64 ounces reduced-sodium chicken or vegetable broth
3 large carrots, sliced into 1/2-inch pieces
3 stalks celery, sliced into 1/2-inch pieces
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper, or to taste

Prepare the matzo ball mix according to the package directions. The directions for most prepackaged matzo meal call for adding four beaten eggs and 1/2 cup of vegetable oil to the meal. Once mixed, you’ll want to refrigerate the mixture for at least 15 minutes.

When the mixture is set, invite your kids to help roll the mixture into 1-inch balls. For a bit of fun, tell the kids to hide a piece of carrot or celery in a few of the balls. During dinner, your guests will discover a hidden veggie treasure!

Boil a large pot of water. Add salt to the boiling water. Carefully drop the balls into the water. Cover and cook for about 30 minutes. Reduce the heat to a very low boil.

Bring the chicken or vegetable broth to a boil in a separate, large pot.

Add the carrots and celery. Simmer for about 15 minutes.

When the matzo balls have cooked, carefully transfer them (not the water, just the balls) to the stock.

Add the parsley and black pepper and serve hot. Include one matzo ball and veggies in each bowl.


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