Matzo Ball Soup

This is the recipe for a basic matzo ball spiced up a little. In addition to the vegetables, some unexpected ingredients are used in the stock to enhance the flavor. This is the Jewish take on chicken dumpling soup; perfect for cold or sick days.

Matzo balls:

3/4c matzo meal

dash pepper

1 tsp kosher salt

2 eggs

2 tbsp veg oil

Soup:

1 small cabbage head, chopped

2 1/2 quarts imitation chicken broth

2 carrots, diced

3-4 celery stalks, diced

1/4tsp paprika

1 tsp garlic salt

1/2 tsp onion powder

1 tbsp vinegar

Heat the soup ingredients in a large pot.

Combine the matzo ball ingredients and allow to chill for 15-30 minutes. Form into small balls and drop into boiling soup.

Cover tightly and allow to cook for 20 minutes. Serve hot.