This is the recipe for a basic matzo ball spiced up a little. In addition to the vegetables, some unexpected ingredients are used in the stock to enhance the flavor. This is the Jewish take on chicken dumpling soup; perfect for cold or sick days.
3/4c matzo mealdash pepper1 tsp kosher salt2 eggs2 tbsp veg oilSoup:
1 small cabbage head, chopped2 1/2 quarts imitation chicken broth2 carrots, diced3-4 celery stalks, diced1/4tsp paprika1 tsp garlic salt1/2 tsp onion powder1 tbsp vinegar
Heat the soup ingredients in a large pot.
Combine the matzo ball ingredients and allow to chill for 15-30 minutes. Form into small balls and drop into boiling soup. Cover tightly and allow to cook for 20 minutes. Serve hot.