vegetarian matzo ball soup
one secret ingredient makes this the ultimate meatless matzo ball soup savory chicken flavor without the meat . kosher for passover recipe.
carrots, celery, onion, leek, sliced and cleaned, fresh dill 2 tbsp chopped fresh dill, divided, fresh parsley, bay leaves, whole peppercorns, whole cloves, saffron threads, good quality extra virgin olive oil, kosher salt, eggs, vegetable oil or light olive oil, seltzer water, matzo meal, baking powder, salt, garlic powder, onion powder, chopped fresh dill, saffron threads
- 1/2 lb carrots
 - 1/2 lb celery
 - 1 onion
 - 1 leek
 - sliced and cleaned
 - 1 bunch fresh dill 2 tbsp chopped fresh dill
 - divided
 - 1 bunch fresh parsley
 - 2 bay leaves
 - 10 whole peppercorns
 - 6 whole cloves
 - pinch saffron threads
 - 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
 - 1/2 tsp baking powder
 - 1/8 tsp salt
 - 1/8 tsp garlic powder
 - 1/8 tsp onion powder
 - 1/2 tbsp chopped fresh dill
 - pinch saffron threads

- combine all soup ingredients in a large pot with 1 tbsp kosher salt reserve the 2 tbsp chopped fresh dill for later.
 - if you're salt sensitive, you can start with 2 tsp salt, however please note that for the saffron flavor to shine here, you do need salt in the mix.
 - i really recommend 1 tbsp if you're not watching your salt intake.
 - cover ingredients with 4 quarts 16 cups water.
 - bring to a boil.
 - reduce heat to a simmer around medium heat.
 - let the stock cook uncovered for 60 90 minutes until the liquid reduces by a third and the stock is flavorful.
 - note the olive oil may taste strange in the beginning, but don't fret.
 - as the stock slowly cooks the flavors will meld, and that olive oil will give the broth some much needed richness and depth.
 - while the stock is cooking, make the matzo balls.
 - whisk eggs in a small mixing bowl with vegetable oil and seltzer water.
 - use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder and chopped fresh dill to make a thick batter.
 - place the batter in the refrigerator for 30 minutes.
 - while the batter is chilling, in a second pot combine 3 quarts 12 cups of water with a pinch of saffron and 1 tbsp salt.
 - bring to a simmer, stir to dissolve the salt.
 - keep the salted saffron water hot until the matzo ball mixture is fully chilled.
 - place a small dish of cold water beside the pot of saffron water.
 - take the chilled matzo ball batter out of the refrigerator.
 - bring the saffron water to a simmer.
 - wet your hands and roll the matzo ball batter into walnut sized balls, then gently drop them into the simmering saffron water.
 - wet your hands between each ball this makes forming them easier.
 - don't make them larger than walnuts, they'll expand a lot as they cook when all of the matzo balls are in the water, bring back to a low bubbling simmer not a heavy boil and cover the pot.
 - let the matzo balls simmer for 30 35 minutes, keeping the pot covered for at least the first 30 minutes.
 - no peeking keeping the pot covered will help the matzo balls become fluffy.
 - let the matzo balls simmer until they're cooked through.
 - when they are fully cooked, turn off the heat and keep the matzo balls in the hot saffron water until ready to serve.
 - if you won't be serving within an hour, remove the matzo balls from the pot with a slotted spoon and reserve so they don't get mushy and fall apart.
 - when the vegetable stock liquid has reduced by a third, strain the stock through a fine mesh strainer or cheese cloth into a large bowl.
 - separate out the carrots and celery from the cooked vegetables and herbs.
 - rinse the pot and pour the stock back into the pot.
 - add the carrots and celery back to the stock along with 1 tbsp chopped dill.
 - adjust seasoning to taste, adding more salt if desired.
 - keep the stock warm till ready to serve.
 - serve 1 2 matzo balls per bowl ladle the hot soup and vegetables over the warm matzo balls.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1/2 lb carrots
- 1/2 lb celery
- 1 onion
- 1 leek
- sliced and cleaned
- 1 bunch fresh dill 2 tbsp chopped fresh dill
- divided
- 1 bunch fresh parsley
- 2 bay leaves
- 10 whole peppercorns
- 6 whole cloves
- pinch saffron threads
- 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
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tbsp chopped fresh dill
- pinch saffron threads

 ### Assistant: The ingredients you'll need are:
- 1/2 lb carrots
- 1/2 lb celery
- 1 onion
- 1 leek
- sliced and cleaned
- 1 bunch fresh dill 2 tbsp chopped fresh dill
- divided
- 1 bunch fresh parsley
- 2 bay leaves
- 10 whole peppercorns
- 6 whole cloves
- pinch saffron threads
- 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
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tbsp chopped fresh dill
- pinch saffron threads


You can follows these steps to make the recipe:
- combine all soup ingredients in a large pot with 1 tbsp kosher salt reserve the 2 tbsp chopped fresh dill for later.
- if you're salt sensitive, you can start with 2 tsp salt, however please note that for the saffron flavor to shine here, you do need salt in the mix.
- i really recommend 1 tbsp if you're not watching your salt intake.
- cover ingredients with 4 quarts 16 cups water.
- bring to a boil.
- reduce heat to a simmer around medium heat.
- let the stock cook uncovered for 60 90 minutes until the liquid reduces by a third and the stock is flavorful.
- note the olive oil may taste strange in the beginning, but don't fret.
- as the stock slowly cooks the flavors will meld, and that olive oil will give the broth some much needed richness and depth.
- while the stock is cooking, make the matzo balls.
- whisk eggs in a small mixing bowl with vegetable oil and seltzer water.
- use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder and chopped fresh dill to make a thick batter.
- place the batter in the refrigerator for 30 minutes.
- while the batter is chilling, in a second pot combine 3 quarts 12 cups of water with a pinch of saffron and 1 tbsp salt.
- bring to a simmer, stir to dissolve the salt.
- keep the salted saffron water hot until the matzo ball mixture is fully chilled.
- place a small dish of cold water beside the pot of saffron water.
- take the chilled matzo ball batter out of the refrigerator.
- bring the saffron water to a simmer.
- wet your hands and roll the matzo ball batter into walnut sized balls, then gently drop them into the simmering saffron water.
- wet your hands between each ball this makes forming them easier.
- don't make them larger than walnuts, they'll expand a lot as they cook when all of the matzo balls are in the water, bring back to a low bubbling simmer not a heavy boil and cover the pot.
- let the matzo balls simmer for 30 35 minutes, keeping the pot covered for at least the first 30 minutes.
- no peeking keeping the pot covered will help the matzo balls become fluffy.
- let the matzo balls simmer until they're cooked through.
- when they are fully cooked, turn off the heat and keep the matzo balls in the hot saffron water until ready to serve.
- if you won't be serving within an hour, remove the matzo balls from the pot with a slotted spoon and reserve so they don't get mushy and fall apart.
- when the vegetable stock liquid has reduced by a third, strain the stock through a fine mesh strainer or cheese cloth into a large bowl.
- separate out the carrots and celery from the cooked vegetables and herbs.
- rinse the pot and pour the stock back into the pot.
- add the carrots and celery back to the stock along with 1 tbsp chopped dill.
- adjust seasoning to taste, adding more salt if desired.
- keep the stock warm till ready to serve.
- serve 1 2 matzo balls per bowl ladle the hot soup and vegetables over the warm matzo balls.
- .

