https://2666.iga-web.com/Recipes/Detail/8190/
Yield: 3 servings (3 matzo balls per serving)
Preparation Time: 30 min; Cook: 25 min
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Matzo Prep:In a medium bowl mix eggs with 2 tablespoons vegetable oil. Add the contents of the Matzo ball packet and stir with a fork until blended. Place in the refrigerator and chill for 15 minutes.Soup:Meanwhile, add 1 tablespoon vegetable oil to a large pot and saute the diced carrots, celery, onion and garlic for about 5 minutes. Add water to the vegetables in the pot along with the pepper and a couple of dill sprigs. Cover and bring to a boil. Reduce heat to low, add the Soup mix packet and stir until dissolved. Let simmer for 15 minutes. Matzo Balls:Remove the chilled matzo mixture from the refrigerator. With wet hands, form the mixture into balls about 1 inch in diameter.With a slotted spoon, place the matzo balls into the soup. Cover and bring mixture to a boil. Reduce heat to low and simmer for 25 minutes. Divide soup into 3 bowls, 3 matzo balls per bowl and garnish with fresh dill if desired.
Please note that some ingredients and brands may not be available in every store.
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