Mushroom & Matzoh Ball Soup
1/2 Cup Yellow Onion, Diced
1/2 Cup Carrot, Sliced
1 Cup Frozen Peas
1 8 oz. Package of Sliced Wild Mushrooms
1 8 oz. Package of Sliced Baby Portobello’s
2 Quarts of Stock (Chicken or Vegetable)
3 Garlic Cloves, Minced
1 Package of Matzoh Ball Mix
3 Tablespoons Olive Oil
Salt & Pepper To Taste
In a large skillet sauté the onions, carrots, mushrooms & garlic in the olive oil until soft (about 20 minutes).
Matzoh mix will have to be refrigerated for 15 minutes.
In a large stock pot bring stock to a boil.
Roll small (important that they are small as they get bigger when they cook) balls of matzoh mix and drop into boiling stock.
Cover stock pot tightly & simmer for 20 minutes.
When matzoh balls are done transfer vegetable mix to stock pot and add frozen peas.
EDITED TO ADD: Baked Apples or Apple Noodle Kugel would be the perfect dessert after this. Why didn't I get apples, when I went to the store? WHY?! Damn cold medicine.