Matzo Ball Soup

Today was very cold and windy so I decided to make one of my favorite soups. This matzo ball soup required a few ingredients, which I already have in my pantry including matzo ball mix, eggs, and vegetable oil. The classic matzo ball soup is served in the chicken broth but today I made it with the vegetable soup. If you like a simple and meatless version you might have to try this recipe. Let's get started ka. 

Ingredients: Serves 2 
1 package Matzo Ball Mix
2 large eggs
1/4 cup vegetable oil

Vegetable soup 
Napa cabbage, cleaned and sliced 
2 onions, cut in quartered 
3 stalks celery, sliced including leaves 
4 cloves garlic, smashed   
soy sauce 
salt and ground pepper to taste 
water 
chopped parsley or dill for garnish 

Directions 
Make the vegetable soup, in a soup pot, pour water and bring to a boil over a medium heat. Add onion, celery, garlic, napa cabbage, soy sauce, salt, and pepper. Bring the heat to medium low and simmer until veggies are soft. Check the seasoning and add more salt and soy sauce if desired.  Strain the vegetable broth with the mesh strainer. Reserve cooked veggies for later. 

Make the Matzo Balls, in a medium bowl add the matzo ball mix, 2 eggs, and 1/4 cup of vegetable oil, and mix until uniform. Let stand  for 15 minutes in refrigerator. Using wet hands, form the mixture into the balls, I made 4 balls. 

In a soup pot bring a vegetable broth to a boil. Drop Matzo balls into the boiling soup, cover tightly and reduce heat to a simmer and cook for 25-30 minutes. Add cooked veggies and check the seasoning. Serve hot and garnish with chopped parsley or dill. Enjoy ka. 

Delicious ka!