This is part one of the 4th Annual Passover Sedar, my mom’s matzah ball soup. I suppose that everyone has their own variation for this delicious soup, and this particular version is one that I have enjoyed for several decades. While the matzah balls are not completely from scratch, you will never know the difference, I promise.
Unfortunately I did not get any “after” pictures of the soup following the completion, but I made this soup again, for my Family Sedar, tomorrow night.
Here is the recipe, serves about 8 to 10, with some leftovers.
2 boxes Manischewitz Matzah Ball Soup Mix (each comes with 1 soup mix and 1 matzah ball mix)
1 32 ounce chicken stock (low sodium)
2 Kosher chicken bouillon cubes
1 teaspoon ground ginger
2-3 bay leaves
1/4 bunch dill, chopped
~1/2 bunch celery, including leaves
~ 8 carrots, diced
1 leek finely diced
4 small yellow onions, diced
1/2 cup vegetable oil (I always use Crisco)
Fill a large 10 quart stock pot with about 4 quarts of water and 32 oz Chicken Stock. Bring to boil.
Add 1 bag of Manischewitz soup mix (Not matzah), 2 kosher bouillon cubes, ginger, and bay leaves. Boil for about 5 minutes.
Add all vegetables, dill, celery, carrots, leek and onions. Cover and continue to boil.
While soup is boiling, add vegetable oil and eggs to a medium bowl and whisk until combined. Add 2 bags of matzah mix from Manischewitz boxes. Mix again, cover and refrigerate for 15 minutes.
When 15 minutes is up, place a sheet of wax paper or parchment paper and take small dollops of the matzah mix and place onto wax paper. Do near sink and wet fingers to prevent sticking. Do not roll balls, just form balls quickly to keep them light and fluffy.
Once all are completed, add to boiling soup, reduce heat to low and cover. Cook for at least 2 more hours. Serve hot and Enjoy!!
**One thing I forgot to note is that you could swap the cubes and the stock for veggie and this would be completely vegetarian!**