Brrrrrrrr....It's cold inside

Hello Again!

I took an unexpected hiatus while I was busy getting married, and now I'm back. I plan to share some of the big events from the last year in my next few posts. I've been cooking up a storm and have many new recipes to share.



This Ohio winter has been quite mild compared to last year, and this week we were finally hit with blustery cold weather. Bill and I are still in the same Walnut Hills apartment that happens to be incredibly cold. Last night, our bedroom was 50°... SERIOUSLY.

  This place is freezing

To combat the frigid temperature, we've added several things to our lives: lots of layers, an electric blanket, and delicious soups. Most recently, I made a vat of vegetarian Matzo Ball Soup. I learned about this Jewish staple last year at a friend's house. It's like a vegetarian version of chicken noodle soup. Since Bill no longer eats meat, this has become one of our favorite comfort foods.

Vegetarian Matzo Ball Soup

Serves 9

Prep Time: 10 minutes

Cook Time: 1 hour 

Ingredients

• 4 TB unsalted butter
• 1 onion, chopped
• 6 celery ribs, sliced
• 6 carrots, sliced
• 1 clove garlic, minced
• 2 bay leaves
• 1/2 tsp celery seed
• 1/4 tsp oregano
• 1/4 tsp dill weed
• 8 cups vegetable broth
• 5 cups water
• 3/4 tsp black pepper
• 3/4 tsp salt
• Matzo Ball mix (requires 2 eggs and vegetable oil)

Directions

1. Heat butter in a large pot. Add onions, celery, and carrots. Saute until tender. Add garlic, bay leaves, celery seed, oregano, and dill weed. Cook for 30 seconds until fragrant.

2. Add vegetable broth, water, black pepper, and salt. Bring to a boil. Lower heat to medium-low and simmer for 40 minutes.

3. Meanwhile, follow directions on box to make Matzo Balls. Add Matzo Balls to soup and cook for twenty minutes.