Veggie Matzah Ball Soup
@edeneats The best part of Passover…my Veggie Matzah Ball Soup. INGREDIENTS Broth: 1 leek, halved 1 onion, peeled and halved 2 tablespoons extra virgin olive oil 20-25 cups water 1 celeriac, cut into medium pieces 4 celery stalks with leaves, cut into medium pieces 3 large carrots, cut into medium pieces 1 large parsnip, cut into medium pieces 1 head garlic, halved 2 tablespoons garlic powder 1 teaspoon turmeric 1 teaspoon onion powder Kosher salt, to taste Freshly ground cracked black pepper, to taste, plus more for garnish Handful of fresh parsley Handful of fresh dill, plus more for garnish Matzah Balls: 2 cups matzo meal 6 large eggs 1/2 cup water 1/3 cup neutral oil 2 tablespoons chopped fresh dill 2 teaspoons kosher salt 2 teaspoons garlic powder 1 1/2 teaspoons baking powder 1 teaspoon freshly ground black pepper 1 teaspoon onion powder PREPARATION Preheat the oven to 450°F (230°C). Make the broth: Place the leek and onion on a sheet tray and drizzle with the olive oil. Roast in the oven for 15-20 minutes, until slightly caramelized. Fill a large stockpot with the water. Add the leek, onion, celeriac, celery, carrots, parsnip, garlic, garlic powder, turmeric, and onion powder. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes. Taste for seasoning. Add the parsley and dill; simmer for 15-20 minutes. Taste for seasoning. Keep on a low simmer until ready to use. Make the matzah balls: In a large bowl, mix together the matzo meal, eggs, water, oil, dill, salt, garlic powder, baking powder, pepper, and onion powder until well combined. Cover and refrigerate for at least 20 minutes to set. Bring a large pot of salted water to a boil. Use wet hands to roll the matzo mixture into golf ball-sized balls and place into the boiling water. Cover and simmer for 30-40 minutes. Place the matzah balls in soup bowls and ladle in some broth. Garnish with dill and cracked black pepper.
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