Scott's Matzo Ball Casserole

This Scott's Matzo Ball Casserole offers a delightful twist on the traditional matzo ball soup, combining fluffy matzo balls with a savory vegetable medley and a rich broth, all baked to perfection. The casserole retains the comforting flavors of the classic dish while adding a creative flair that makes it a perfect main course for family gatherings or a cozy weeknight dinner.

Ingredients:

• 4 large matzo balls
• 4 cups vegetable broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup fresh parsley, chopped
• 1 cup frozen peas

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add onions, carrots, celery, and garlic, sautéing until the vegetables are tender, about 5-7 minutes.
3. Stir in the dried dill, thyme, and black pepper, cooking for another 2 minutes.
4. In a large baking dish, combine the sautéed vegetables with the vegetable broth and frozen peas.
5. Gently place the matzo balls into the broth and vegetable mixture.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, allowing the top to brown slightly.
8. Garnish with fresh parsley before serving.