VEGETARIAN MATZO BALL SOUP

Vegetarian Matzo Ball Soup image

Number Of Ingredients 13

3 carrots sliced into 1/2" chunks
5 stalks celery sliced into 1/2" chunks
1 onion rinsed and halved w skin on
1 leek sliced and cleaned (white and light green parts only)
1 bunch dill
2 tablespoon dill chopped
1 bunch parsley
2 bay leaves
10 peppercorns whole
6 whole spice cloves
1 pinch saffron threads
2 tablespoon EVOO
1 kosher salt

Steps:

Combine all soup ingredients in large pot w 1T kosher salt (reserve 2T chopped dill for later.)
Cover ingredients w 4 qts (16 C) water. Bring to a boil.
Reduce heat to a simmer (around medium heat). Let the stock cook 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.)
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 1T chopped dill. Adjust seasoning to taste, adding more salt if desired. Keep warm until ready to serve.