Vegetable Matzo Ball Soup

1 package Manischewitz Matzo Ball & Soup Mix
10 cups water
2 eggs
2 tbsp. vegetable oil
3 parsnips
1 cup baby carrots
3 celery stalks
2 cups greens (I like beet greens and kale combined)
1/2 cup fresh parsley

First follow the recipe on the box for making the matza balls. The recipe will ask you to add the matzo mix with the eggs and the oil and then refrigerate for 15 minutes. While the matzo ball mixture is in the refrigerator you can put the consommé that also comes in the box in a large stock pan with 10 cups of water as directed on the package. Meanwhile peel all of the vegetables and cut into bite size pieces. Also chop the greens into bite-size pieces and finally chop the fresh parsley. Add all of the vegetables the greens and the parsley to the soup mix and turn on high on the stove for 15 minutes while the matzo ball mixture is in the refrigerator. The soup will just start to come to a boil take the matzo ball mixture out of the refrigerator and roll the mixture into 1 inch balls in your hand and drop into the soup mix. When all of the mixture is in the soup stir once carefully,put a tight lid on the pot, and simmer for 20 minutes.

Although I usually try to make things from scratch I love the box matzo ball soup. I add my personal touch with the vegetables. This soup is hearty and I actually prefer it to chicken noodle soup when I’m not feeling well. It will easily feed six people. It is also very healthy which is a plus in my book and my children adore it. Enjoy!


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