- 6 medium carrots, peeled, sliced into 1-inch pieces
- 6 medium parsnips, peeled, cut into 1-inch pieces
- 1 large onion, diced
- 4 tablespoons vegetable oil, divided
- 1 packet Matzo Ball mix
- 2 eggs
- 6 cups vegetable broth
- Salt
- Pepper
- Preheat oven to 425 degrees.
- Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil and kosher salt and freshly-ground black pepper to taste. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
- While vegetables are roasting, prepare matzo balls according to package directions.
- Combine Vegetable Broth and salt in a large stock pot.
- Bring to boil over medium-high heat.
- When vegetables are finished roasting, remove from oven. Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
- Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 12.
- Bring soup to boil over medium-high heat. Cover and reduce heat to low, and simmer for 10 minutes.
- Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!
- Cut vegetables down to bite size after roasting is wanted
Source
http://manischewitz.com/recipes/matzoballsoup/
No comments:
Post a Comment