Tory’s personal recipe: Add chicken, egg noodles, other herbs such as dill…
Soup
3-4 pieces Celery, chopped
2-3 M/L Carrots, chopped in to thick medallions
1 L Yellow Onion, coarsely chopped
6 cup Stock (I like chicken, but vegetable is great)
3-4 sprigs Parsley chopped
Matzo Balls
2 Tbs Vegetable oil
2 Eggs
1/2 C Manischewitz® Matzo Meal
2 Tbs Broth/Stock
Salt and Parsley to taste
In a bowl beat eggs; add oil, Matzo meal, parsley and salt. Blend together. Add broth or water and mix until uniform. Cover and chill in refrigerator for about 20 minutes. In the meantime, prepare the soup. In a large pot on low heat add 2 tbs of oil (olive or any oil to your liking). Add celery, onions, and carrots. Cook in the oil for a few mins. Add water/stock and bring to a boil. Add herbs. Remove chilled matzo ball mixture from refrigerator. Moisten hands and form batter into matzo balls, approximately 1.5 inch in diameter OR bigger if you prefer! Reduce heat to simmer. Drop matzo balls into pot simmering water. They should float! Cover and simmer until thoroughly cooked, about 30-40 minutes. Enjoy!