Matzo Ball Soup

I hosted Thanksgiving this year and there were nine people in total to feed. When I went shopping for my all ingredients, I over bought. I wanted to make sure that I would have enough food. In all honesty, I probably could have fed another nine people with how much I over bought. At least I know better for next year.

So with everything left in my fridge, I have been trying to come up with meals to use the stuff up so it doesn’t go to waste. I had a whole white onion, a whole bag of carrots and celery and 2 boxes of Chicken broth. I knew that I had to make matzo ball soup. I picked up a kit to make the actual matzo balls, I was not going to attempt to make decent matzo balls from scratch.

I picked up this box for only a few dollars.
You mix together one egg, some olive oil and the packet of mix. Then you let it sit in the fridge while you prepare the rest of the soup.
In a soup dish I poured in two of these boxes. A little that I had left in a third. Added some salt and pepper. I also added one chicken bouillon cube to add extra flavor. While this was heating up.
I chopped up the carrot.
The celery.
And onion.
Not that matzo ball soup typically calls for parsley, I had a huge bundle left, so I threw some in. 
When the carrots were about half-cooked, I rolled up the balls by hand and dropped them in. Turn it down to simmer, and let the matzo balls sit and soak in all the flavor. I made the mistake of eating one of the balls too soon and it was extremely salty. Once the balls had the chance to fully soak in al the flavor they were perfect.
The matzo balls were fluffy and delicious. I have been eating it now for dinner and lunch for several days. 
I know that I cannot compete with traditional homemade matzo ball soup. However, this is was good enough to hold me over. Plus it cleared up some space in my fridge. 

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