Celery and Parsnip Soup with Matzo Balls

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can find the recipe for the matzo balls <a href="https://eda.ru/recepty/zakuski/shariki-iz-maci-s-petrushkoj-shalfeem-22125"> here</a>.

Ingredients

Margarine - 6 tablespoons
Celery stalk - 9 pieces
Parsnip - 14.1 oz
Scallions - 3.5 oz
Garlic - 1 clove
Grated Ginger Root - 1 piece
Chicken Broth - 6 cups
Celery salt - 1.2 oz

Step by Step guide

Step 1

Melt the margarine in a pot over medium heat. Add finely chopped celery, finely chopped parsnip, finely chopped green onion, minced garlic, and a piece of ginger. Cover and cook for 10 minutes.

Step 2

Pour in the broth and bring to a boil. Reduce to low heat and simmer uncovered for 15 minutes, until the vegetables are soft.

Step 3

Transfer the soup to a blender and add the celery leaves. Blend well and pour back into the pot. Add more broth if it is too thick, season with salt and pepper to taste. Heat through and serve, ladling into bowls and adding 2-3 matzo balls to each bowl.