Easiest Passover or Shabbat Matzo Ball Soup

You know I love the Nava Atlas Spring Vegetable soup, but sometimes you just want a simple broth instead.  There is a parve (and therefore vegetarian) “chicken” broth for matzo ball soup made by Manishewitz, but it has MSG.

Instead, I bust out the Better than Bouillon, which is an amazing, versatile product sold near the bouillon cubes (in the soup section.)  I LOVE Better than Bouillon.  It does not contain any MSG, and they make kosher and vegetarian versions (as well as the standard beef and chicken.)

Here is one completely vegetarian, kosher for Passover soup variety so fast and easy that you can whip it up while the matzo balls are cooking.


Prepare boxed matzo ball mix according to package directions.  (Most brands calls for 2 eggs and 2 T oil lightly beaten together, then added to the mix.  Combine and let chill in refrigerator 15 minutes, then shape into walnut sized balls.)

Boil 2.5 qts water in a 4 qt pot with tight fitting lid.  When water is at a rolling boil, add matzo balls and turn down heat to simmer, COVERED, for 20 minutes.

While matzo balls are cooking, in a soup pot, heat 1 T oil (vegetable or very mild olive oil) over medium-high heat.  Add 2 diced carrots, 1 diced celery stalk, and 1/2 diced brown or white onion.  Cook about 5 min, stirring occasionally.

Add 2 bouillon cubes (or equivalent Better than Bouillon) and 6 c water.  Bring to a boil, then turn heat down and simmer until matzo balls are ready.

To serve:  ladle soup into bowls then add 1-2 matzo balls to each.  Delicious!  And so easy!


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