Servings
8-10
Ingredients:
2 Boxes Matzo ball mix
1 1/2 tbs Olive oil
1/4 Finely chopped onion
1 Celery stick (cut thin & finely chopped)
1 Carrot stick (finely chopped)
1 Garlic Clove (minced)
1/4 cup Fresh parsley (finely chopped)
8 cups Water
1/2 tsp Hawaj Soup Mix
1/2 tsp Turmeric powder
1 1/2 tsp Granulated onion
1 1/2 tsp Granulated garlic
2 tsp Fleur de Sel (sea salt)
1/4 tsp Black ground pepper
First, Prepare the matzo balls by following the box instructions. Set in the refrigerator and then prepare the broth. In a deep pot, heat the olive oil and add the chopped onion. Sauté on medium heat until onion is slightly brown. Add celery, carrot and minced garlic. Sauté for a few minutes and then add the seasonings: Hawaj soup blend, turmeric, onion, garlic, sea salt and black pepper. Add water and bring to a boil. Add the chopped parsley and reduce heat. Add the matzo balls and cook for about 30-minutes until soft. Serve the soup when the matzo balls rise to the top of the broth.
