October 24, 2012 October 24, 2012/ Morgan 
So me and the babe are nice and sick. I thought it may have been the weather changing but i’m not so sure any longer. So today we are on a diet of crackers, juice, and this soup. I love this soup to bits. And this recipe makes A TON! Which is great because when you’re sick you don’t want to keep cooking. You may even have a huge pile of dishes in the sink like I do. Just heat this soup up and eat with joy (or a sickly grumble. Whatever.) You can take it to a sick friend, feed your family, feed your family plus another family and still have leftovers I’m guessing. You can shove it in your partners thermos and say you’ve done plenty of work for the day. You have. I’m usually not a leftover lover but this is something that I make an exception for.
Click here to download the Matzo Ball Soup Recipe and Coloring Page!
Lots-o Matzo Ball Soup
8-10 servings
2 chopped onions
2 cups sliced carrots
1 cup sliced celery
4 cloves minced garlic
4 quarts (16 cups) veggie stock
1 TBSP. no-salt seasoning (like Mrs. Dash)
2 cups matzo meal
1/2 tsp. kosher salt
1 package mori-nu silken tofu
1 cup water
1/3 cup ground flax
1/4 cup parsley
- 1 hour before or the night before mix together the matzo meal, salt, silken tofu, water and flax. (I use a food processor for ease.) Chill for at least 1 hour or overnight.
- In a large pot sweat the veggies in 2 TBSP. water (add more if necessary.) Cook until the onions are translucent.
- Add the broth to the pot and bring to a simmer.
- Scoop out 1″ balls (approx 1 TBSP) of matzo dough. Roll into nice balls and add to the simmering broth.
- Put on the lid and cook for 20 minutes over low heat.
- Stir in the parsley and no-salt seasoning to taste.
- Serve up and enjoy! I like a TON of fresh ground pepper over mine. You be the judge there.
October 24, 2012/ Morgan/ 
