Matzo Ball Soup (with a little help from a box)

Arlyn and Steve, two of my favorite relatives have always hosted our Passover Seder at their house. (Or at least for a long while.) None of us are very good Jews... but Passover has always been one of my favorite holidays... mostly because of the food. One perk of Passover dinner was Arlyn's matzo ball soup.

This isn't Arlyn's version (hers is better) but it is as close as I could get.

Olive Oil
Garlic (to taste)
One large onion
One box Trader Joe's organic Chicken Broth
Salt & Pepper to taste
Matzo Ball Mix (NOT the soup Mix, just the ball mix) + eggs and water as described on box
3 Carrots, peeled and cut in pieces
Celery, cut in pieces


Prepare matzo balls as shown on box. Refrigerate.

Saute garlic and onion in olive oil. When translucent, add carrots and celery.

Saute for 5 minutes. Add three cups chicken broth and salt and pepper to taste. Add more chicken broth as needed. If you want a very dense soup, add less broth. Bring to boil and simmer for 30 minutes or until carrots are soft.

Make one-inch balls from the matzo ball mix. Drop them into the soup and boil for 20 minutes.

Serve and eat!!!