I may be just a goyim (non-Jewish person), but I was determined to bang out a soup that would make any of my Jewish friend's bubbe coo with delight. I know it's not completely from scratch, but I didn't have time to grind up the matzo crackers by hand. This was a dinner that needed to be fairly quick and relatively easy. Shall we begin?
Matzo Ball Soup
- 1 box Matzo Ball mix
- vegetable or olive oil (your preference)
saute carrots and celery in olive oil until the celery is al dente. Add the onions and garlic and a little more olive oil, to keep things well lubricated. Add a teaspoon of salt and pepper and cover. Cook for approx. 10min. I was fast cooking things since I didn't have time for an all day simmer to soften the veggies. When the carrots are al dente, add the chicken broth and boil for another 10min.
Now, it's time to add the matzo balls. Add them in, carefully, so that they are slightly spaced apart. Reduce heat to a simmer and cover. Cook for 20 min.... NO PEEKING!
When the timer goes off, it's time to serve! I added a slice of roasted chicken to the bowl then ladled the broth and veggies over it and two matzo balls. Now down the gorgul (throat) and into the boich (belly)!