Vegetarian Matzo Ball Soup

I’ve been feeling pretty lousy the past week.  I seem to have a cough that just won’t quit and the only good thing about it is that my appetite seems to have disappeared.  While being sick is never good, I am enjoying the loss of 4 pounds.  Hopefully they’ll stay off and maybe encourage me towards a greater loss.  The one and only food I’ve actually wanted or craved this week is the traditional “feel better” soup of Jews everywhere.  Of course I’m skipping the chicken broth.  This creates a difficulty because most vegetarian broths have a tomato flavor which does not go well with matzo balls.  I’ve also been too lazy to make a broth from scratch but have found a spring vegetable mix that I think works great.  If you don’t like the reconstituted veggies then feel free to strain them out.  Also, if you’ve never had a matzo ball think of it like a ball shaped dumpling but much better.   The recipe for the mazo balls honestly comes right off the box of Streits Matzo Meal but it’s so good I’m posting it anyway!

Ingredients

1 cup of matzo meal

4 large eggs

¼ cup canola oil

¼ cup cold water

Salt, pepper to taste

Italian seasoning to taste (my personal addition)

1 package (.9 oz) Knorr Spring Vegetable Soup, Dip and Recipe Mix

Directions

In a mixing bowl beat eggs until fluffy

Add the oil and water mix again

Mix in matzo meal and seasoning and mix

Cover the bowl and refrigerate for 30 minutes, mixing it 1x after 15 minutes

Meanwhile add water and a dash of oil to a large stock pot and bring to a boil

Take matzo mixture out of the fridge and dampen hands under cold water

Using damp hands enough of the mixture to make 1-2” balls, shape well and drop into the boiling water

Simmer at a low boil for approximately 30 minutes

Matzo balls with come close to double in size

Add 3 cups of boiling water to the Knorr soup mix and let sit for several minutes

Serve together

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