Moroccan-Style Matzo Ball Soup
Serves: 8 to 10

Matzo balls aren't always a part of the Sephardic tradition, but a Turkish
friend remembers them from his childhood Seders. They'd be sorely missed
any American Seder; boxes of Passover matzo ball mix feature a foolproof
recipe for them.

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

Heat the oil in a large soup pot. Add the onion and leeks; saute over
medium heat until the leeks are limp, about 10 minutes. 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. Season to taste with salt
and pepper, and simmer 10 minutes more. Stir in the peas. Let stand off
the heat for several hours or overnight in refrigerator to develop flavor.
Reheat before serving. Serve with matzo balls.

-- is moderated by Patricia D. Hill at [email protected].
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