Pesach: Matzoh ball soup

1. FOR THE BROTH:

Heat vegetable broth (or water) over medium heat

Add the onion, garlic, shallots and leeks.

Add a few pinches of sea salt.

Cook and stir for 15 minutes, or until the vegetables have softened

Add the water, carrots, parsley to the soup pot and bring to a boil

Reduce heat to low, and simmer, covered, for 1 hour

Strain the broth through the strainer, pressing the vegetables with the back of a spoon to extract all of the liquid from them

Place broth in large soup pot

Set this rich leek-onion-shallot broth aside for later use

2. FOR THE MATZO BALLS:

Boil small potato and mash well with fork and set aside

Bring ½ cup water to boil over medium high heat

In a large glass bowl:

mix together the matzo meal (or quinoa flakes), sea salt, black pepper and onion powder

Add the boiling water and potato puree

Mix well

Cover and refrigerate for 15 minutes

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius) while the matzo mixture are in the refrigerator

Line a baking sheet with parchment paper

Form walnut-size balls of the matzo mixture and place them on the prepared baking sheet

Lightly spray the matzo balls with baking oil spray

Bake for 10 minutes

Carefully turn the matzo balls

Bake for another 10 minutes.

3. FOR THE SOUP:

Heat Rich Leek-Onion-Shallot Broth broth (or water) over medium heat

Add the onion, carrot and a pinch of the sea salt

Cook and stir for 10 minutes, adding a little more broth as needed, to prevent sticking

Add the remaining vegetable broth and sea salt, along with the dill

Bring to boil over medium high heat, then lower to simmer for 5 to 10 minutes or until the carrots are soft

TO SERVE:

Place 3 matzo balls in each soup bowl

Add the hot soup broth

Garnish with dill sprigs