Recipe by becky
"This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it."
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1 (3 pound)
2 (48 ounce) containers
carrots, cut into 1/4-inch dice
celery, cut into 1/4-inch dice
turnip,cut into 1/4-inch dice
parsnips, cut into 1/4-inch dice
onion, cut into 1/4-inch dice
chopped fresh dill
1 1/2 cups
matzo ball mix
salt and ground black pepper to taste
My favorite deli back in my hometown closed down over 20 years ago and with it went the best matzo ball soup I have ever had. I've been searching for a good recipe since then and now my search is over. Thank you for sharing this recipe.
This recipe killed it in our house! I was going for a vegetarian vibe, so I left out the chicken and used vegetable broth. Also, my turnips were (sadly) not good enough to use, so I subbed some (red) potatoes. I do love turnips, though, so the next time they're going in! I also added some white beans because I had 'em and thought it would help in the place of the missing chicken. We were going through a cold snap when I made this and it was a lovely dish for a not-so-lovely day outside. I love how you can customize the vegetables you use, also. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Bubbie's Hearty Matzo Ball Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 186
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