Name: Vegetarian Matzo Ball Soup
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 8 servings
Ingredients: 1/2 lb carrots ((about 3 medium carrots) sliced into 1/2 inch chunks); 1/2 lb celery ((about 5 stalks) sliced into 1/2 inch chunks, including leaves); 1 onion ((rinsed and halved, skin on)); 1 leek, sliced and cleaned ((white and light green parts only)); 1 bunch fresh dill + 2 tbsp chopped fresh dill, divided; 1 bunch fresh parsley; 2 bay leaves; 10 whole peppercorns; 6 whole cloves ((spice cloves, not garlic)); Pinch saffron threads (not American or Mexican saffron, which have no flavor - buy the good stuff! It's expensive but necessary in this soup. Do not sub turmeric! The flavor is completely different.)); 2 tbsp good quality extra virgin olive oil; Kosher salt; 2 large eggs; 2 tbsp vegetable oil or light olive oil; 1 tbsp seltzer water; 1/2 cup matzo meal ((see notes for gluten-free option)); 1/2 tsp baking powder ((if making for Passover make sure the brand is certified KFP)); 1/8 tsp salt; 1/8 tsp garlic powder; 1/8 tsp onion powder; 1/2 tbsp chopped fresh dill; Pinch saffron threads