Herbed Matzo Ball Soup
By George Duran
For Matzo Balls:
1/4 C. vegetable oil
1 C. onion, finely chopped
3 frozen cubes Dorot Gardens Parsley
3 frozen cubes Dorot Gardens Basil
1 tsp Kosher salt
4 eggs, beaten
1 C. Manischewitz matzo meal
1 Tblsp. vegetable oil
2 C. total finely chopped onions, celery, carrot and parsnips
8 C. chicken broth
Salt and pepper
Sauté onions in vegetable oil on medium heat until softened, about 5 minutes. Turn off heat and add all Dorot Gardens herbs. Allow to thaw and mix with onions. Once onions have cooled add to a medium bowl.
Mix in eggs and salt and fold in the matzo meal. Cover and refrigerate as put together the soup.
On a large saucepan cook vegetables with vegetable oil until softened. Add chicken broth and as it comes to simmer prepare the motes balls. Divide herbed motza into 12 equal parts and shape into balls with wet hands. Gently add to simmering broth. Cover saucepan and simmer on low for 30 minutes.
Taste broth and season with salt and pepper before serving.