Happy Passover

Speedy Quick Matzo Ball Soup

Prep (20 minutes) + Cook (30 minutes)
8 servings, about 2 cups each

If you have never tried matzo ball soup, it’s a treat. During the Passover Seder this filling soup signifies the beginning of the meal and is always the kids’ favorite part of the dinner. Our kids like it so much that I usually make it at least once more during the year. The round floating dumplings are so delicious and fun to eat. They even make a great soft baby food. Traditional matzo ball soup takes a couple of hours to make, and involves many pots, strained herbs and vegetables, and too many steps for a Scramble meal. This version takes only about 20 minutes of actual work, and makes enough for a couple of meals--it's not quite as good as my mom's traditional version, but it's a great quickie version.

1 box (4.5 oz) matzo ball mix (sold in supermarkets with kosher foods)
4 eggs
1/2 cup vegetable oil
2 tsp. salt
2 boxes (32 oz. each) chicken or vegetable broth
3 large carrots, sliced
3 stalks celery, sliced
1 Tbsp. chopped fresh dill (or use 1 tsp. dried)

Prepare the matzo ball mix according to the package directions. (For most packages, mix the matzo meal with 4 beaten eggs and 1/2 cup oil, stir and refrigerate for 15 minutes.)

Set a large pot of water to boil. Once it boils, add the salt to the boiling water. Using wet hands, gently form the matzo ball mixture into 1 inch balls and carefully drop them into the water. Cover the pot and cook them for 30 minutes (reduce the heat, if necessary, so the water doesn’t boil over, but keep it at a low boil).

After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot. Add the carrots and celery and simmer for 15 minutes. When the matzo balls are cooked, using a slotted spoon, carefully remove them from the salted water and add them to the pot with the broth and vegetables. Add the dill and serve it hot, making sure to put a matzo ball and some vegetables into each bowl.