Moroccan-Style Matzo Ball Soup

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#79542

This is one loaded soup with matzo balls and vegetables. Simmering the veggies until tender infuses all of their flavor into the broth and makes this an ultimate comfort bowl.

serves/makes:

ready in:
1-2 hrs

ingredients

1 package Matzo ball mix
2 tablespoons olive oil
1 medium onion, minced
3 medium leeks, white parts chopped, green parts discarded
2 medium potatoes, peeled and diced
2 medium white turnips, peeled and diced
3 medium carrots, peeled and sliced
3 medium stalks celery, diced
1/2 pound mushrooms, sliced
8 cups vegetable stock
1 teaspoon paprika
1 teaspoon ground cumin
salt and pepper, to taste
2 cups frozen peas

directions

Prepare the matzo balls as directed on the package.

Add the oil to a large saucepan and place over medium heat. Add the onion and leeks and cook, stirring occasionally, until the vegetables are soft, about 10 minutes.

Add the potatoes, turnips, carrots, celery, mushrooms, stock, paprika, and cumin. Mix well then turn the heat to medium high. Bring to a boil then reduce the heat to a simmer. Cover the pan and let cook at a low simmer for 45 minutes or until the vegetables are soft.

Add salt and pepper to taste and let the soup simmer 10 more minutes. Stir in the peas then remove the pan from the heat. Add the matzo balls and serve.