Toasting the matzoh meal before making the balls adds nuttiness to a vegetarian soup with chickpeas and herbs.
I am passionate about making sure that everyone who visits my house has plenty to eat and doesn’t feel left out just because they have an allergy or a dietary restriction. Which means I have learned that my favorite food of all time,. This soup can be made during Passover, which starts April 22, or anytime you want a pot of soulful soup.
Before you roll the matzoh balls, wet your hands with cold water. Then the mixture won’t stick to your hands. Cook the matzoh balls in a separate pot of water — not directly in the soup. This ensures that they don’t cloud the broth, which should be, as Aunt Renee would always tell me, “as clear as crystal.”
My final note about this recipe is that the last step is crucial. Adding not only fresh herbs to the soup, but also raw, minced garlic, is the difference between okay vegetable soup and extraordinary vegetable soup. For what it’s worth, this is something I also do with chicken soup. That hit of garlic right at the end makes a huge impact.
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