(Sponsored by Lipton Kosher)

Matzo ball soup to many may be synonymous with Passover, but peek through the windows of any Jewish family during Rosh Hashanah and you are likely to spy steaming bowls of matzo ball soup gracing a beautifully laid table. Why? Lipton Kosher has the answer this Rosh Hashanah: the versatility of matzo balls and the modernization of a much-loved traditional dish has brought “a modern twist to an old tradition” making it a must-have on the Rosh Hashanah table.

This New Year, Lipton Kosher is encouraging exploration through its partnering with food bloggers and chefs to produce such delectable matzo ball delights as Spinach Matzo Ball Minestrone Soup, Matzo Ball Crusted Chicken Pot Pie, Meatball Stuffed Matzo Balls and Chicken, Lime and Avocado Matzo Ball Soup. “We’ve had great feedback from numerous culinary experts regarding the versatility of Lipton Kosher’s Matzo Ball Mix,” said Brent Malone, Brand Manager at Unilever International North America, which markets the Lipton Kosher brand, including the matzo ball mix. “Lipton Kosher’s Matzo Ball Mix offers the traditional recipe on the back of the box, with modernized recipes on the website and various kosher food blogs for those after something out-of-the-ordinary.”

Spinach Matzo Ball Minestrone Soup

By Chanie Apfelbaum, Busy in Brooklyn

1 large onion, diced

3 cloves garlic, minced

1 large stalk celery, diced

2 carrots, peeled and julienned

1 large zucchini, julienned

3 heaping tbsp tomato paste

1 28-oz. can diced tomatoes

1 tsp basil

1 tsp oregano

8 cups vegetable stock

salt and pepper, to taste

1 packet Lipton matzo ball mix

2 eggs

1 tbsp oil

1/4 cup chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup)

6 oz. fine egg noodles, cooked according to package directions

Method:

Saute onion, garlic and celery in olive oil until translucent. Add tomato paste and saute until aromatics are fragrant and evenly coated. Add tomatoes, basil, oregano, stock, salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 15 minutes.

While the soup is cooking, prepare the matzo balls. Mix 2 eggs with 1 tbsp of oil in a bowl. Add the matzo ball mix and spinach and stir with a fork until evenly combined. Refrigerate for 10 minutes.

Add the julienned carrots and zucchini to the soup. With wet hands, form matzo ball batter into small balls and place in the soup. Simmer for 15 minutes.

Serve with egg noodles.