A comforting and easy-to-make Matzo Ball Noodle Soup, perfect for a cozy meal. This recipe uses a pre-made matzo ball mix and combines it with a flavorful vegetable and chicken broth base with egg noodles.
Make the matzo ball mixture according to package directions using the 2 eggs and 2 tbsp oil. Set the mixture aside in the fridge while you prepare the soup. Heat a large soup pot or Dutch oven over medium heat. Add 1 tbsp of olive or avocado oil, then add the chopped carrots, diced onions, chopped celery, grated ginger, and minced garlic. Season with salt and pepper. Sauté for 5-6 minutes until the vegetables are fragrant. Add the 8 cups of chicken broth and bring the heat to high to bring the broth to a boil. Once boiling, form the chilled matzo mixture into balls and gently drop them into the broth. Add in the egg noodles, then turn the heat to low and cover the pot for 20 minutes. Serve hot, garnished with fresh parsley and/or dill.
