Grandma's Matzo Ball Soup

INGREDIENTS

Soup

• 2-3 lbs chicken (optional)
• 9 cups water
• 3 carrots - cut into thin coins
• 2 celery stalks - cut into thin slices
• 1 onion - diced
• 1 parsnip - cut unto thin coins
• 1 tomato - blanched and torn into pieces (including the seeds)
• parsley
• oil
• 1 bay leaf
• 1 tbsp salt (or to taste)

Matzo Balls

• 2 packets matzo ball mix
• eggs
• oil
• matzo meal ( to make the matzo balls heavier)

INSTRUCTIONS

Bring water to a boil.  

If cooking chicken, add chicken to water and cook until foam forms on top of the water.  Skim the foam off of the top

Add vegetables, parsley, bay leaf, and salt.  I like to tie up the parsley in a bunch so I can get the flavor from it and remove the actual parsley before we eat.

Bring to a boil then simmer with the lid on for 60-90 minutes.

While the soup is cooking, begin make the matzo balls so they have time to cool in the refrigerator as per the instructions on the box.  Add a bit of matzo meal if making the matzo balls a bit harder.  

Enjoy!