WHERE CAN I BUY MATZO BALL SOUP RECIPES

Steps:

• Fill a large soup pot with water and add sliced carrots, celery and soup mix packet.
• Cover and bring to a boil then reduce heat to a simmer.
• Cook until carrots and celery are just tender.
• Add chicken and continue to simmer. Set aside.
• In a medium-sized bowl, add eggs and olive oil. Whisk together.
• Add the matzo ball mix to the bowl.
• Stir with a fork until just evenly mixed. Do not over mix.
• Place the bowl in the refrigerator for at least 15 minutes. You want this mixture to be firm when you begin to form your matzo balls.
• Wet your hands and loosely roll chilled matzo mixture into 1” balls. Make sure not to form balls too compactly or they will be tough.
• Bring soup to a boil again and drop matzo balls into the boiling soup.
• Cover tightly, reduce heat, and simmer for 20 minutes.
• When matzo balls are done, move them gently with a spoon and add noodles to the simmering pot.
• Gently stir occasionally and continue to cook until noodles are done.
• Serve and enjoy.

Steps:

• Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
• Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
• Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
• Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
• Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.