Turmeric Vegetable Matzo Ball Soup
Floater Herbed Matzo Balls
Serves 6
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium white onion, cut into½-inch pieces
5 medium carrots, cut into ¼-inch slices
3stalks celery, cut into ½-inch pieces
4garlic cloves, finely chopped 1tablespoon freshly grated ginger
1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/2 teaspoon sea salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
1/4 teaspoon red chili flakes 9 to 10 cups vegetable broth, low-sodium if preferred Juice of 1 lemon
1/2 cup chopped fresh cilantro
Matzo balls
DIRECTIONS
In a large pot, heat the olive oil over medium heat. Add the onion and cook until it begins to soften, 5to 6minutes. Add the carrots, celery and garlic and cook until they begin to soften, 4to 5minutes. Add the ginger, turmeric, cumin, paprika, salt, pepper and chile flakes and stir until combined. Pour in 9 cups of the vegetable broth and bring to a boil. Decrease the heat and simmer, partially covered, for 25 minutes. Remove from the heat. Taste the soup; if it is too salty or spicy, add the remaining 1 cup vegetable broth, as needed. Add the lemon juice and mix well. Season with salt and pepper to taste.
Serve with chopped cilantro and matzo balls.
Note: You can freeze the soup in airtight containers for up to 6 months.
Variation: If you're making this soup outside of Passover, add a 12-ounce can of light beer or cider in place of some of the broth for richer flavor.
— Courtesy Micah Siva, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35)
Makes 18 to 24
INGREDIENTS
1 cup matzo meal
1 teaspoon baking powder 1 teaspoon salt
1/2 teaspoon garlic powder
1/2 onion powder
4 large eggs, whisked
1/4 cup extra-virgin olive oil
1/4 cup soda water or seltzer 1 tablespoon chopped fresh chives 1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped fresh parsley 1/2 teaspoon lemon zest
10 to 12 cups water or vegetable broth, for cooking
DIRECTIONS
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. Cover with plastic wrap and refrigerate for 20 minutes. 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. 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, 30to 40minutes. Do not lift the lid to peek before the 30-minute mark.
Serve in your favorite soup, like turmeric vegetable matzo ball soup.
Note: Matzo balls can be frozen!
Let them come to room temperature. Line a sheet pan with parchment paper, place the matzo balls on the pan and freeze for 2 to 3hours or until firm. Transfer the matzo balls to a freezer bag and freeze. Matzo balls can be reheated directly in your soup.
Variation: Add your favorite herbs to the matzo ball recipe. I use a mixture of parsley, dill and chives, but get creative and use tarragon, cilantro or even basil.
— Courtesy Micah Siva, “Nosh: PlantForward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35)