Vegetarian Kneidlach Soup Recipe, a recipe by the Bard Of Bat Yam (#BardOfBatYam) , Poet Laureate of Zion(#POetLareateOfZion) and Stephen Darori (#stephendrus,#stephendarori))

Matzah balls (Yiddish: קניידלעך‎ kneydlekh pl., singular קניידל kneydl; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.The next best thing to the real thing..Homemade vegetarian broth with Matzo Balls. Healthy, easy and delicious! It is Passover, everyday friendly and freezes well.


Serves 6 to 8

Ingredients:

For the Matzo Balls:
1/4 cup vegetable oil
1 teaspoon coarse salt
Pinch of freshly ground pepper
1 cup matzo meal
1/2 cup seltzer
4 eggs

For the Soup:
2 teaspoons olive oil
1 medium onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 cup peeled, chopped sweet potatoes
1 cup peeled, chopped parsnips
1 (1-inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
8 cups water
2 bay leaves
3 sprigs fresh thyme
1/2 cup minced fresh dill
Coarse salt and freshly ground pepper

Directions

For the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for at least 1 hour.
Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned- about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve or refrigerate or freeze.

To Cook Matzo Balls
Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
Moisten hands with water. Using your hands, form matzo ball batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers or plastic bags and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
When ready to cook, place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; Enjoy!