Loaded Matzo Ball Soup

Name: Loaded Matzo Ball Soup
Yield: 2-3 servings
Cuisine: British
Ingredients: 1 Package Matzo Ball Mix,; 1 Yellow Onion, Chopped; 3-4 Carrots, Chopped; 2 Celery Stalks, Chopped; White Cabbage, Chopped; Fresh Dill; Chicken or Vegetable Stock; to Taste Salt and Pepper; 1 Garlic Glove (optional)

Sam Miller @cook_24319690

London

Adding some more veggies to a favorite classic of mine.

Sam Miller @cook_24319690

London

Adding some more veggies to a favorite classic of mine.

Saved

Ingredients

2-3 servings

1 PackageMatzo Ball Mix,
1Yellow Onion, Chopped
3-4Carrots, Chopped
2Celery Stalks, Chopped
White Cabbage, Chopped
Fresh Dill
Chicken or Vegetable Stock
to TasteSalt and Pepper
1Garlic Glove (optional)

Saved

Steps

1

Prepare the Matzo Ball Mix as per packet instructions, then leave in the refrigerator as you prepare the rest.
2

In a soup pan, sauté onion and garlic (if using) for 5 - 8 minutes, until translucent and lightly brown.
3

Add carrots, celery and cabbage and cook for a further 5-8 minutes, until veggies are softening slightly.
4

Add enough chicken or veggie stock to the pot (normally 1 - 2 L).
5

Bring soup to a boil, then add rolled matzo ball mix (golf ball size).
6

Cover and simmer for about 30 minutes, until matzo balls are cooked through and still bouncy/fluffy.
7

Enjoy with a nice buttered bread on the side (challah or rye ideal!).