Matzo Ball Chicken Soup

Chop, dice and mince your veggies. In a dutch oven, drizzle olive oil over onions, carrots, and celery and stir. Add 1-2 cranks of freshly ground black pepper and a pinch of salt and saute on medium-high until veggies appear translucent, stirring occasionally.

Towards the end add the garlic and sautee for an additional minute. Once your veggies are sauteed and translucent, add enough broth to barely cover the vegetables and simmer.

While the veggies are simmering, make the matzo balls. Whisk 4 eggs with 4 tablespoons of olive oil in a small bowl. Add contents of the crushed matzo mix pouch to eggs and oil and mix thoroughly. Refrigerate for 15 minutes.

While you're waiting, in stockpot bring all 4 containers of chicken stock and matzo ball soup mix to boil.

Remove your matzos from the fridge and roll into approximately 20 balls with a slightly larger diameter than a quarter. Don't squeeze or pack them tightly, just lightly roll them into little lumps. Gently add your balls into the boiling water, cover, and reduce to low. Set your timer and simmer for 20 minutes.

Once ready, spoon them from the stockpot to the dutch oven with your veggies.

Add liquid from stockpot to dutch oven.

To season the soup, add a few cranks of freshly ground black pepper and a couple pinches of salt. Then add parsley, garlic powder, thyme, oregano, and rosemary. Taste as you go, and adjust as needed.

Let the soup simmer for 15 mins and then it's ready to eat!