Soups & Stews

Moroccan Style Matzo Ball Soup

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Category: Soups & Stews

Written by Chef Kosher

Although Matzo balls hanv't always been a part of the Sephardic tradition, we present you this recipe.

Ingredients

1. 2 tablespoons olive oil
2. 1 medium onion, minced
3. 2 large or 3 medium leeks, white parts only, quartered lengthwise and chopped
4. 2 medium potatoes, peeled and diced
5. 2 medium white turnips, peeled and diced
6. 3 medium carrots, sliced
7. 3 medium stalks celery, diced
8. 1/2 pound mushrooms, chopped
9. 8 cups vegetable stock or water, or a combination
10. 1 teaspoon each: paprika and ground cumin
11. 1 large onion, quartered and thinly sliced
12. Salt and pepper to taste
13. 2 cups frozen peas
14. Matzo balls (make according to package directions)

Directions

1. Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium heat until the leeks are limp, about 10 minutes.

2. Add the potatoes, turnips, carrots, celery, mushrooms, stock or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes.

3. Season to taste with salt and pepper, and simmer 10 minutes more. Stir in the peas.

4. Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls.

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