Veggie Matzo Ball Soup

Cooking Times

Ready in: 1 hour

Prep time: 10 minutes

Cook time: 50 minutes

Serves: 6

Dice the yellow onion and slice the carrots into 1/4” thick rounds. Shred the cabbage and quarter the potatoes. Chop the green onions and set aside.
In a medium bowl, whisk together the eggs and 3 tbsp. of vegetable oil. Add in the matzo meal, baking powder, salt and 3 tbsp. water and combine thoroughly. Refrigerate the mixture for 30 minutes.
Bring a large pot to boil with two cups of water and add the potatoes, carrots, chicken breasts and vegetable broth. Place a lid onto the pot, turn the heat down to low and let simmer for 30 minutes.
Meanwhile, place a large skillet over medium heat and add the remaining vegetable oil. Add in the shredded cabbage and cook for 15 minutes, or until cabbage is sticky. Remove the cabbage from the skillet and set aside.
Once the matzo ball mixture has set, begin to form it into balls. Drop the balls into the pot and let simmer for another 20 minutes.
Add the spinach and yellow onion to the pot 2-3 minutes before simmering is complete. Shred the chicken breasts with a fork.
Place the soup into serving bowls, add the caramelized cabbage, garnish with chopped green onion and enjoy!

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