Matzo Ball Soup

Submitted by Sonia (who also supplied us a recipe of her delicious Honey Apple Bread!)

"This one is matzoh ball soup! It's not quite traditional: if you make it the proper Jewish grandma way, you'll cook the balls in water and then leave them in the soup overnight and then reheat the soup the next day. College life is just too unpredictable for that, so I've altered the recipe accordingly."

BALLS:
Ingredients:

• 3/4c. matzoh meal3tbsp veggie oil
• 3eggs
• 3tbsp chicken broth
• Dash o' salt

SOUP:

• 2q. chicken broth
• 3/4c. baby carrots, chopped (frozen is fine)
• 1/2 diced red onion
• maybe 1/2-3/4c. peas (frozen is fine)
• Other veggies if you have them lying around (celery is good)
• 1 garlic clove, minced
• Dash o' black pepper

1. Combine soup ingredients in a big stock pot and leave to simmer while you make the balls. This will encourage the carrots, onions, etc. to get squishy and release their delicious nutrients to the soup broth.
2. Combine all the ball ingredients in a mixing bowl and mix 'em up. Get a BIG plate (maybe two) and form 1in-diameter balls of dough. Place these on the plate, not touching, cover with plastic wrap or some such, and stick the whole shebang in the fridge for 15 minutes.
3. Once 15 minutes have passed, take 'em out, roll 'em up really round and nice and plop them in the soup. They will expand, so if you don't have much extra space in your stock pot, you might want to boil 'em in a pot of water for 5-10 minutes to see how big they get. You should boil the balls for about 25 minutes total, whether this is only in the soup or split up between being boiled in a pot of water and the soup.
   

Voila! Jewish penicillin.