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MATZO BALL SOUP
INGREDIENTS:
 | 2 large eggs |
| 3 Tbsp vegetable oil, divided |
| 1 package matzo ball mix (from 5 oz box) |
| 1 medium onion, chopped |
| 1 medium carrot, thinly sliced |
| 1/2 cup thinly sliced celery |
| 4 cans (14 oz) chicken broth |
| Pepper to taste |
| 1 Tbsp finely chopped fresh dill |
DIRECTIONS: Beat eggs & 2 Tbsp oil in a bowl, add matzo ball mix, stirring with a fork until smooth. Refrigerate 10 minutes. Heat remaining 1 Tbsp oil in a saucepan over medium heat, add onion, carrot & celery cooking 3-4 minutes or until tender. Add the broth & pepper, bring to a boil. Stir dill into the matzo mixture & shape by level tablespoon the matzo mixture into walnut-size balls, dropping each into the boiling broth as they are shaped. When broth returns to a boil, reduce heat & simmer 15 to 18 minutes, until matzo balls have doubled in size & are cooked through.
SERVINGS: 4 TIME: 30 minutes
MATZO BALL SOUP