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Year of the Soup: Week 12

They expand.  I thought I had rolled them into petite, bite-sized morsels that would float perfectly in my brothy soup.  But no one warned me that matzo balls grow to over twice their original size.  So after my soup had simmered to perfection, I peered into the pot to discover that the matzo balls had nearly taken over, pushing aside the thinly sliced veggies and absorbing all the yummy liquid.  I added more broth to accommodate, but there’s only so much you can do at a certain point.  So be warned.  They expand.

Despite their unexpected size, the matzo balls and this entire soup were very tasty.  I don’t celebrate Passover, but I’ll use any holiday this year as an excuse for soup ideas.  To show I’m not partial to any religion or holiday, I followed this soup with some Cadbury’s candy coated chocolate Easter eggs.  I’m so festive :)

Matzo Ball Soup

  • 2 eggs
  • 8 oz matzo meal
  • 3/2 cup water
  • pinch of salt
  • 1 onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 turnip, thinly sliced
  • 2 parsnips, thinly sliced
  • 2 Tablespoons fresh dill, chopped
  • 2 quarts water or vegetable broth
  1. In a medium bowl, beat eggs.  Add matzo meal, water and salt.  Mix well.  Cover with plastic wrap and refrigerate for an hour.  (I used matzo ball mix instead because it was less expensive.  You add 2 eggs and 3/4 cup vegetable oil to the mix I used.)
  2. Bring water or broth to a boil in large pot.  Add all vegetables and bring to a boil once more.
  3. Shape matzo dough into balls approx 1″ in diameter.  Drop into boiling water.
  4. Reduce heat and allow to simmer for one hour.  Serve hot.
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