13 Mar Matzo Ball Soup with Spring Vegetables
2 Tbsp canola or sunflower oil
2 large eggs, beaten
1/2 cup matzo meal
2 Tbsp chicken broth or water
1 tsp salt
1/2 tsp dried dill (or 1 Tbsp chopped fresh) (optional)
1 Tbsp chopped chives (optional)
2 quartz chicken broth
1-2 carrots, chopped
2-4 cups chopped spring vegetables: baby bok choy, baby kale, arugula, spinach, asparagus, etc.
For Matzo Balls:
Combine eggs, oil, and broth/water.
Add remaining ingredients and stir until combined.
Chill for 15 minutes minimum.
In the meantime, bring 2 quarts chicken broth to a simmer and add carrots and vegetables. Simmer for 5-10 minutes.
Bring pot to a boil and bring matzo ball mixture out of the refrigerator.
Form matzo balls 1 inch in diameter and drop into the pot.
Reduce heat to a low simmer and cover.