Cool fall day…soup day…Matzo Ball Soup My Way day….restorative and nourishing. My way with lots of fresh lemon juice and chopped parsley, freshly ground black pepper…it is as “easy-as-this”.
You know what else is as “easy-as-this”? Voting. It is also restorative and nourishing for the soul. Coming up in just a few days is one of the most important times to get out and vote to keep women’s health care a free choice for all, to keep it safe and legal. It is a time to say no to no-background check gun purchases. It is a time to support our public schools. It is a time when doing good is possible if we vote. Vote early if you can or on Tuesday November 8th at your local voting location. It is as “easy-as-that”.
First grab a box of matzo ball and soup mix…there are quite a few to choose from. I use whatever is on the shelf..Streit’s or Manischewitz are the most common in my supermarket. They are very similar in what is in the box….a packet of matzo meal for making the balls and a packet of dried soup mix. Follow the directions on the box, but with a few additions to make it “my way”.
The additions of fresh lemons, low salt chicken stock or bone broth, generous amount of freshly ground black pepper and chopped fresh parsley turn an already good packaged product into something special. Adding chopped fresh parsley and black pepper to the matzo balls and the broth adds an updated flavor profile while the lemon juice brightens up the overall finished soup.
Restorative and nourishing this soup is ready to eat in under 1 hour…as easy-as-this dinner on brrrrrr chilly days.
Restorative and nourishing voting only takes minutes.
Matzo Ball Soup My Way
1box matzo ball and soup mix, usually 4.5 oz
2 tablespoons vegetable oil
2 large eggs
6 cups water
4 cups low sodium chicken broth or bone broth
freshly ground black pepper – 1 teaspoons for the matzo balls + extra for serving
3 lemons – 2 juiced + one l sliced thinly for garnishing soup
fresh parsley chopped – 1 tablespoon for the matzo balls + extra for serving
- In a mixing bowl whisk together the vegetable oil and 2 eggs until light and frothy. Add the matzo ball packet contents, 1 teaspoon of the black pepper and 1 tablespoon of the chopped parsley to the bowl, cover and chill for about 15 minutes.
- Meanwhile, add the water and chicken broth to a large stock pot. Stir in the soup mix packet and bring to a boil.
- Form chilled matzo ball mixture into balls about 1 inch in diameter to make about 12 balls. Wet hands if need be while rolling.
- Drop matzo balls into the boiling broth, add a tight-fitting lid to the pan, reduce heat to low and simmer for about 20 minutes, or until matzo balls are throughly cooked. Remove pan from heat and add the juice of two lemons, additional black pepper and fresh parsley. Stir and serve bowls of hot soup with slices of lemon.