VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 Pkg (4.5 oz) Matzo Ball & Soup Mix |
| 2 eggs |
| 2 Tbsp vegetable oil |
| 3 quarts cold water |
| 1 LB fresh green beans, washed & trimmed |
| 1 clove garlic, chopped |
| 3 large carrots, washed & cut into chunks |
| 1 bunch fresh spinach (HOW TO WASH SPINACH) |
| 1 medium onion, cut into quarters |
| 2 stalks celery with leaves, chopped |
DIRECTIONS:
| MATZO BALLS: Blend together eggs & oil in a bowl, add the matzo ball mix from the package & stir to mix completely. Refrigerate at least 15 minutes. Add slightly salted water to a large pot & bring to a boil. Wet hands & form batter into balls approximately 1 inch in diameter. Drop balls into boiling water & simmer 20 minutes or until done. Balls will be white & cooked through. Remove to a plate to drain. |
| SOUP: Add soup mix to 3 quarts water & bring to a boil, stir combining the mix well. Add vegetables & return to a boil, partially cover & reduce heat to a simmer. Cook 1 1/2 hour adding additional water if necessary. Just prior to serving add the matzo balls & cook until they are warmed. |
SERVINGS: 6-8 TIME: 2 hours
SERVING TIPS: Use any selection of vegetables you desire. For added flavor add 1 or 2 chicken bouillon cubes to the water.
VEGETABLE SOUP