“If chicken soup is Jewish penicillin, then matzo ball soup is the key to world peace,” writes Jewish author Micah Siva in her debut cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine.”
This recipe for matzo ball soup is great for Passover and for vegetarian eaters anytime of year. It gets its golden color and warm flavors from turmeric, ginger and a pinch of red chile flakes. Find the how-tos for Floater Herbed Matzo Balls here or use your favorite recipe instead.
Turmeric Vegetable Matzo Ball Soup
Serves 6
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium white onion, cut into½-inch pieces
5 medium carrots, cut into ¼-inch slices
3 stalks celery, cut into ½-inch pieces
4 garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon sea salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
1/4 teaspoon red chili flakes
9 to 10 cups vegetable broth, low-sodium if preferred
Juice of 1 lemon
1/2 cup chopped fresh cilantro
DIRECTIONS
In a large pot, heat the olive oil over medium heat. Add the onion and cook until it begins to soften, 5 to 6 minutes. Add the carrots, celery and garlic and cook until they begin to soften, 4 to 5 minutes.
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Add the ginger, turmeric, cumin, paprika, salt, pepper and chile flakes and stir until combined. Pour in 9 cups of the vegetable broth and bring to a boil. Decrease the heat and simmer, partially covered, for 25 minutes.
Remove from the heat. Taste the soup; if it is too salty or spicy, add the remaining 1 cup vegetable broth, as needed. Add the lemon juice and mix well. Season with salt and pepper to taste.
Serve with chopped cilantro and matzo balls.
Note: You can freeze the soup in airtight containers for up to 6 months.
Variation: If you’re making this soup outside of Passover, add a 12-ounce can of light beer or cider in place of some of the broth for richer flavor.
— Courtesy Micah Siva, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35)