Loaded Matzo Ball Soup
Adding some more veggies to a favorite classic of mine.
Loaded Matzo Ball Soup
Adding some more veggies to a favorite classic of mine.
Cooking Instructions
- 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!).
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