Matzoh Ball Soup

Matzoh Ball Soup

3 tablespoons ground flaxseed
6 tablespoons water
1 tablespoon olive oil
½ yellow onion, minced
½ cup matzoh meal
½ teaspoon kosher salt or to taste
1 ½ tablespoons minced fresh parsley
6 cups homemade vegetable stock (recipe to follow)
1 carrot peeled and finely shredded, for garnish
1 tablespoon chopped dill, for garnish

Whip flaxseed and water in a food processor for 2-3 minutes, until a very thick, creamy, almost yogurt like consistency.
In a sauté pan, warm oil and sauté onion until golden brown, about 10 minutes. Combine flax mixture, sauté onion, matzoh meal, salt, and parsley in a bowl. Cover, and place in the refrigerator for at least 2 hours or overnight.
When ready to assemble, fill a large soup pot with vegetable stock and bring to a boil. Remove matzoh batter from the fridge, and form into tight, walnut-size balls (about 1-inch around). Make sure they are tightly packed. To help you form the balls, dip your hands in water before scooping batter and rolling each one. You should have 10-12 balls.
Once the broth has boiled, reduce heat to a rapid simmer, and carefully drop in balls. Cover and cook for 30 minutes.
When ready to serve, ladle stock evenly into 5-6 bowls. Place 2 motzah balls in each. Just before serving, sprinkle each bowl with shredded carrot and shopped dill, if desired.

Homemade vegetable broth:

1 tablespoon olive oil or water
1 large yellow onion, roughly chopped
2 celery stalks, including leaves, roughly chopped
2 large carrots, roughly chopped
3-5 scallions, roughly chopped
8 garlic cloves, minced
8 sprigs, fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt (or more to taste)
2 quarts water

Heat oil or water in a large soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over med-high heat for about 10 minutes stirring frequently.
Add salt and water, and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain vegetables.
You can use many vegetables to make a nice stock. Try mushrooms, corn, fennel bell peppers, basil, and tomatoes. You can even try roasting the veggies first.

Yield: 6 servings.