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.
“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 Recipe s Celebrating Modern Jewish Cuisine.”
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. 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.Ask Amy: She crossed the line with her grooming advice to my 11-year-oldDear Abby: I think he’s perfect for me, and I don’t want to share him with other womenThey told a Fremont woman they’d just won the lottery and needed her help.
Matzo Ball Soup Passover Vegetarian Recipe Turmeric Ginger Red Chile Flakes
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