Soup
Serves 6
-1 tbsp. extra-virgin olive oil
-1 medium white onion, cut into ½-inch pieces
-5 medium carrots, cut into ¼-inch slices
-3 stalks celery, cut into ½-inch pieces
-4 garlic cloves, finely chopped
-1 tbsp. freshly grated ginger
-1 tsp. ground turmeric
-½ tsp. ground cumin
-½ tsp. sweet paprika
-½ tsp. sea salt, plus more as needed
-¼ tsp. black pepper, plus more as needed
-¼ tsp. red chili flakes
-9 to 10 cups vegetable broth, low-sodium if preferred
-Juice of 1 lemon
-½ cup chopped fresh cilantro
PREPARATION:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until it begins to soften, 5 to 6 minutes.
3. Add the carrots, celery, and garlic and cook until they begin to soften, 4 to 5 minutes.
4. Add the ginger, turmeric, cumin, paprika, salt, pepper, and chili flakes and stir until combined.
5. Pour in 9 cups of the vegetable broth and bring to a boil. Decrease the heat and simmer, partially covered, for 25 minutes.
6. Remove from the heat. Taste the soup; if it is too salty or spicy, add the remaining 1 cup of vegetable broth, as needed.
7. Add the lemon juice and mix well. Season with salt and pepper to taste.
8. Serve with chopped cilantro and matzo balls.
Variation: If making this soup outside of Passover, add a (12-oz) can of light beer or cider in place of some of the broth for a richer flavor.
Floater Herbed Matzo Balls
Makes 15-18 Matzo Balls
-1 cup matzo meal
-1 tsp. baking powder
-1 tsp. salt
-½ tsp. garlic powder
-½ tsp. onion powder
-4 large eggs, whisked
-¼ cup extra-virgin olive oil
-¼ cup soda water or seltzer
-1 tbsp. chopped fresh chives
-1 tbsp. finely chopped fresh dill
-2 tbsp. finely chopped fresh parsley
-½ tsp lemon zest
-10 to 12 cups water or vegetable broth, for cooking
PREPARATION:
1. In a medium bowl, whisk together the matzo meal, baking powder, salt, garlic powder and onion powder. Add the whisked eggs, olive oil, soda water, chives, dill, parsley and lemon zest and mix until just combined.
2. Cover with plastic wrap and refrigerate for 20 minutes.
3. When ready to cook, roll 1 heaping tablespoon of the mixture into a ball, approximately the size of a golf ball, and place on a plate. Repeat with the rest of the mixture. Cover with plastic wrap and refrigerate for 15 minutes while you prepare the cooking water.
4. Bring a large pot of water or vegetable broth to a boil over high heat. Once boiling, decrease the heat to medium-low and add the matzo balls. Cover with a lid and simmer until they are fluffy and fully cooked, 30 to 40 minutes. Do not lift the lid to peek before 30 minutes.
5. Serve in your favorite soup.
Variation: Add your favorite herbs to the matzo ball recipes. I use a mixture of parsley, dill and chives, but get creative and use tarragon, cilantro, or even basil.
