Matzo Ball Soup

Matzo Ball Soup

Ingredients for Matzo Balls:

·        2 cups of matzo meal

·        9 eggs

·        ½ cup kosher for Passover vegetable oil

·        Salt and pepper to taste

Directions for Matzo Balls:

Bring a large pot of water to a boil.

Mix all the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a large marble. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into boiling water.

Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook ad the water returns to temperature. The balls should have expanded to be about 2 ½ time their original size (about the size of a golf ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow.

Remove balls form pot and immediately set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.

Ingredients for Vegetable Soup:

·        4 cups of vegetable stock

·        3 carrots cut into small pieces

·        1 medium onion chopped

·        2 parsnips cut into small pieces

·        3 turnips cut into small cubes

·        (3 cloves for kids) 12 cloves of garlic chopped

·        1 leek thinly sliced

·        ¾ teaspoon turmeric

·        Pepper and salt to taste

·        Handful of parsley and dill

Directions for soup:

In a large stockpot, add all ingredients and bring to a boil, reduce heat and simmer for about 2 hours.  Taste and adjust seasoning. When ready to serve, gently place matzo balls in the soup and warm for 15 minutes. Sprinkle with chopped parsley and dill.