Spring Vegetable Soup with Matzo Balls (for Passover)

For the Matzo Balls:

¾ cup of matzo meal
2 eggs
2 tbsp olive oil
3 tbsp low sodium chicken broth

To make the matzo balls, in a large bowl stir together the matzo meal, Add the eggs, vegetable oil and low sodium chicken broth, then stir until well combined. Cover and chill for 30 minutes. Remove chilled matzo ball mixture from the refrigerator. Wet hands and form batter into matzo balls, about the size of walnuts.

For the Soup:

3 carrots diced
3 green onions chopped
1 celery stalk chopped
1/2 pound small white mushrooms, trimmed and quartered
10 cups low-sodium chicken broth
1 cup shelled fresh or defrosted frozen green peas
Kosher salt and ground black pepper
Chopped fresh bay leaves, to garnish

Add the vegetables to the chicken stock and matzo ball. Simmer. Season with salt and pepper to taste, ladle into bowls and garnish with chopped fresh bay leaves.

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About Author:

Etta Hornsteiner

Etta Hornsteiner has spent 12 years as an Educator teaching both English and Acting. Her love for fitness led her into bodybuilding competitions and later into a career as a personal trainer. She holds a Bachelor of Arts degree with honors from Acadia University in Nova Scotia, Canada in English and minors in Sociology and Spanish, a Master’s degree in Education with emphasis in Theatre from Regent University in Virginia Beach, Virginia, a Master's degree in Integrative Health and Wellness Coaching from Maryland University of Integrative Health, and a coaching certificate from Duke Integrative Health. She is certified by the National Board of Health and Wellness Coaching and the International Coaching Federation. She is the author of the Ten Guiding Lights to Health and Wholeness.