Matzo Ball Soup

Did you know that in a recent study done by Jewish moms they found that Matzo Ball Soup cures literally everything? But for real, every time I’m sick my mom makes me order Matzo Ball soup and 10/10 times it makes me feel sooo much better. Regardless if you are sick or not, this soup is my all time favorite during the winter.

Matzo Ball soup is soooo easy to make too. I personally use the @manischewitzco mix for my matzo balls and they are SO FIRE!! Sometimes the key to being a good cook is knowing when to go for the boxed stuff (in my opinion).

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Matzo Ball Soup

Servings 4 servings

Ingredients

Mazto Balls:

• 1 package @manischewitzco matzo ball mix 9-10 balls
• 2 eggs
• 2 tbsp oil I used avocado

Noodle Soup:

• 1 cup egg noodles
• 8 cups chicken broth veggie works too
• 2 carrots chopped
• 2 celery stocks chopped
• 1/2 onion diced
• 2 tsp fresh ginger grated
• 2 cloves garlic minced
• 1 tbsp olive or avocado oil
• Kosher salt and pepper
• Fresh parsley and dill to garnish

Instructions

1. Make the mazto ball mixture according to package (this is when you will need the eggs and oil) and set aside in the fridge while you make the soup.

2. Heat a large soup pot or Dutch oven over medium heat. Add your oil then the carrots, onions, celery, ginger and garlic. Season with salt and pepper. Saute for 5-6 minutes until fragrant then add the broth and bring the heat to high for the broth to boil.
3. Once boiling, form the matzo mixture into balls and drop in the broth. Add in egg noodles, turn heat to low and cover for 20 minutes.
4. Serve with fresh parsley and/or dill!