Name: Matzo Ball Soup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: Soup 1 tablespoon olive oil; 1 large shallot, diced; 1 (16-ounce) package baby carrots, cut into rounds; 5 celery stalks, diced; 3 garlic cloves, minced; 2 cups vegetable broth; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 sprigs fresh parsley; 2 sprigs fresh thyme; Matzo Balls 2 large eggs; 2 tablespoons olive oil; 1 (4.5-ounce) package matzo ball & soup mix; quarts vegetable broth; 1/2 seasoning packet from the matzo ball & soup mix; 1/2 teaspoon herbes de Provence; 1/4 teaspoon ground cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Matzo Ball Soup

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If you’ve never had matzo balls before, you’re in for a treat. They have the ﬂuffy, doughy texture of a dumpling, and since they’re steamed in the broth, they soak up all the delicious ﬂavors of the soup in each bite.

Author: Addie Gundry
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4-6 1x
Category: Soups

Ingredients

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Soup
- 1 tablespoon olive oil
- 1 large shallot, diced
- 1 (16-ounce) package baby carrots, cut into rounds
- 5 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
Matzo Balls
- 2 large eggs
- 2 tablespoons olive oil
- 1 (4.5-ounce) package matzo ball & soup mix
- quarts vegetable broth
- 1/2 seasoning packet from the matzo ball & soup mix
- 1/2 teaspoon herbes de Provence
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper

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Instructions

For the soup: In a large pot, heat the olive oil over medium-high heat. Add the shallot, carrots, and celery and cook until tender, about 5 minutes. Add the garlic and cook for another minute.
Add the broth, salt, pepper, parsley, and thyme and simmer for 15 to 20 minutes.
For the matzo balls: In a medium bowl, whisk together the eggs and olive oil. Mix the matzo ball & soup mix into the eggs and olive oil and blend well. Refrigerate for 15 minutes.
In a medium pot, combine the broth and the seasoning from the matzo ball & soup mix. Bring to a boil over medium-high heat.
Remove the matzo ball dough from the fridge. Gently roll (do not pack) the dough into 10 balls about the size of a walnut.
Add the matzo balls to the boiling broth, reduce the heat, cover, and simmer for 20 minutes.
Gently spoon the matzo balls and their cooking liquid into the pot with the vegetables and broth.
Add the herbes de Provence, cumin, garlic powder, salt, and pepper. Taste and adjust the seasonings, if needed.
Ladle into bowls and serve.

Find it online: https://foodgardening.mequoda.com/recipe/matzo-ball-soup/