matzo ball soup 2.0

This is an updated recipe (see the original).  The main difference is that I played with recipe by adding more seasoning.  I think most people tinker with recipes when cooking at home.  I just wanted to post this update because I think it worked out really well!

The Basics

• 1 can of chicken broth
• 2 celery stock, diced; save the celery leaves
• 1 carrot, peeled and diced
• 1/2 small/medium onion, diced
• 1/2 cup Matzo meal
• 2 eggs
• Cooking oil
• salt
• garlic powder

The Rundown

Heat oil in a medium-sized pot that has a lid.  Saute celery, onion and carrots for about 5-10 minutes on a low heat.

Add a chicken broth.  Fill can with water and add it to the pot.   Add a pinch of salt.  Cover and let simmer as you prepare the matzo balls.

Combine matzo meal, eggs, garlic powder, salt, minced celery leaves, and 2 tbps of oil.

Cover with plastic wrap and place in the refrigerator for 15 minutes.

After refrigeration, take out matzo ball dough.  Using your hands, roll matzo balls (about 1″ in diameter).  Don’t make them too large, because they are going to expand as they cook.

Add matzo balls in the soup.  Increase heat until you get a soft simmer.  Cover pot with a lid and cook for about 30 minutes.  Enjoy!

Tags: one pot, recipe, simple, soup and stew, vegetables, vegetarian