Matzo Ball Soup-Rosh Hashanah 🇮🇱

Matzo balls with dill, fresh cracked pepper and nutmeg. Soup with carrots and dill garnish.
1 Lipton Kosher Matzo Ball & Soup Mix, 1 T chopped fresh dill plus more to garnish later, 2 cage free brown AA large eggs, nutmeg, peppercorn, 1 chopped carrot, and 1 T canola oil.
Mix 2 eggs and canola oil. Then add matzo mix in and use a fork to blend evenly. Then add 1 T chopped dill, couple of grinds of peppercorn and 1/8 t of nutmeg and blend. Place in refrigerator.
Add 10 cups of water and 1 chopped carrot to med size pot. Bring to a boil.
Add soup mix and bring to a boil.
Take out matzo mix from the fridge and make ping pong ball sized balls and drop in boing water. Bring heat to a simmer for 15 minutes
Simmer for 15 minutes covered.
Ladle soup into your bowls with matzo balls and garnish with dill.

Note:  I did not have all the ingredients I wanted to use.  I would have liked to make Joan Nathan’s Matzo Balls recipe from the New York Times.  Plus I had already bought the Lipton Mix which turned out to be just fine!  👍🏻

Fact:  My first time making Matzo Ball Soup.  Both Eric and I loved it! 😋  What was Sebastian Maniscalco taking about when he said the Jewish people have no cuisine?  😆  He’s my favorite comedian!  I lived in Arlington Heights, IL at one time where he is from.

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