Growing up in South Orange, NJ, I had a lot of Jewish friends.  Most of my Jewish friend's mother's were more "order out" gals as opposed to the home cooked meal type, so I didn't really learn any tricks from them!  But just growing up where I did exposed me to: knishes on street carts; lox and cream cheese at every deli; matzah brei; and every self respecting diner in NJ has matzah ball soup on their menu.  Soup is always comforting.  It's warm, you can't gulp it down too fast, so it's a kind of relaxing, and it's filling.  Matzah ball soup also happens to be the only kind of soup my daughter will eat.  Dish it up and enjoy!  XO Martha

When you first drop the matzah balls in they will look puny...don't worry they will puff up!
A few minutes simmering and the matzah balls cook through and puff up.
Here's how I make my Matzah Ball Soup...be forewarned this is not fancy and I take a lot of short cuts!

1 box of matzah ball mix (usually comes with two packages to a box, make both)
3 boxes of organic chicken stock (one of the best inventions ever....or use your own stock.)
1 Tablespoon vegetable oil
3 leeks sliced thin
3 carrots chopped up
3 stalks of celery chopped up
1/2 an onion
1 Tablespoon of parsley, fresh or dried
Salt and Pepper

First I follow the directions on the matzah ball box (add eggs oil, water, stir) and mix the matzah meal.  Then put it in the fridge to set up and chill while I start the soup.

Next I put the oil in the bottom of a big soup pot.  While it heats up I start chopping the veggies and toss them into the pot as I go.  Once the veggies are nice and tender (about 7 minutes) add the chicken stock.

While the soup is coming to a boil, get out the chilled matzah meal, wash your hands in cold water and start forming balls.  (Kids are a great help with this.)  I like to make my balls about the size of large walnut.  They "grow" or puff up when they hit the boiling soup, so make sure you don't make 'em too big.  

Drop the balls into the boiling soup, reduce heat, add seasonings, and cover with a tight lid.  Cook for 20 minutes......serve hot!



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