Veggie Matzah Ball Soup
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Servings
16 matzah balls
Ingredients
- 1 leek, cut in half and washed
- 1 yellow onion, peeled and cut in half
- 2 tablespoons extra virgin olive oil
- 4 celery stalks with all the leaves, washed and cut into medium sized chunks
- 1 big parsnip, peeled and cut into medium sized pieces
- 3 large carrots, peeled medium chop
- 1 celeriac, peeled medium chop
- 1 head garlic, sliced in half
- Pot of water – 20-25 cups
- 1 tsp turmeric
- 2 tablespoons garlic powder
- 1 tsp onion powder
- Handful of fresh dill plus more to garnish
- Handful of fresh parsley
- Freshly ground cracked black pepper
- Kosher salt to taste
- 2 cups matzo meal
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp baking powder
- 1/3 avocado oil or any neutral oil
- 1/2 cup water
- 6 eggs
- 2 tbs freshly chopped dill
Matzah Balls
Directions
Pre-heat your oven 450 f. Place the leek and onion on a sheet tray and drizzle over extra virgin olive oil. Place in the oven and roast for around 15-20 minutes until it gets a little caramelized.
Fill a large stock pot with 20-25 cups water and place in the leek, onion, carrots, celeriac, parsnip, celery, turmeric, onion powder, garlic powder and season with salt and pepper. Bring to a boil and then turn down the heat and simmer for 45 minutes. Check for seasoning. Add in the parsley and dill and simmer for another 15-20 minutes. Check again for seasoning. Keep on a low simmer until you are ready to use.
Matzah Balls
Mix all the ingredients together, cover and place in the fridge to set for at least 20 minutes.
- Bring a large pot of water to boil and season well with kosher salt.
- Keep your hands wet while rolling out golf ball sized balls. Place the balls into the boiling water, cover with a lid and turn down to a simmer. Let simmer for around 30-40 minutes. Keep in water until you serve.
- Place the matzah balls in a bowl with the broth and finish with fresh dill and cracked black pepper.