Vegetarian Matza Ball Soup

FOR VEGETABLE BROTH

• 6 c.water
• 2medium carrots, cut into thirds crosswise
• 2celery stalks, cut into thirds crosswise
• 1medium yellow onion, quartered
• 10sprigs parsley or dill
• 4crushed garlic cloves
• 1dried bay leaf (optional)
• 1/2 tsp.black peppercorns
• 1 1/2 tsp.Kosher salt

FOR EVERYTHING CHILI OIL (OPTIONAL)

• 2 tsp.everything seasoning
• 2 tsp.chili flakes
• 1/2 tsp.fennel seeds
• 1/4 pt.vegetable oil

FOR THE MATZO BALLS

• 4eggs, beaten well
• 1/4 c.vegetable oil (or other neutral oil)
• 1/4 c.Freshly chopped parsley or dill
• 2 tsp.kosher salt
• 1/2 tsp.Freshly ground black pepper
• 1/4 c.prepared vegetable broth
• 1 c.matzo meal
• Water, for boiling matzo balls
• Cooking spray

FOR SERVING

• Prepared vegetable broth
• 3medium carrots, peeled and cut into 1/2″ rounds
• Parsley or dill, for garnish

• 1. Step 1Make vegetable broth: In a large pot with a lid over high heat, combine all broth ingredients except salt. Cover, bring to a simmer, then reduce heat to a low simmer, and cook covered until vegetables are very tender, 40 to 45 minutes.
  2. Step 2Meanwhile, make chili oil (if using): In a medium heat-proof bowl, combine everything seasoning, chili flakes, and fennel seeds. In a small saucepan over medium, heat oil to 225°. Pour hot oil over spices, stir, and let cool.
  3. Step 3When broth is done simmering, strain it through a fine mesh strainer, discarding solids. Stir in salt until dissolved, taste, and add more salt if necessary.
  4. Step 4Make matzo balls: In a medium bowl, whisk together eggs, oil, herbs, salt, pepper, and vegetable broth. Fold in matzo meal until no dry spots remain, then cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.
  5. Step 5When ready to cook, heat a large pot of salted water to a boil and line a baking sheet with parchment paper. Grease the parchment with cooking spray. Using wet hands, shape the dough into balls about 1” in diameter and transfer to baking sheet. You should end up with around 18 balls. (Try to handle the dough as little as possible to avoid compacting it.)
  6. Step 6Reduce heat so that the water is gently simmering. Add matzo balls to water, cover, and cook until they have expanded and are firm to the touch, about 20 minutes. To test if matzo balls are done, cut one in half and check to see if the texture and color is consistent throughout. If it is dense or dark in the center, continue simmering.
  7. Step 7Meanwhile, bring vegetable broth back to a simmer. Add carrots, cover, and cook until just tender, about 4 minutes.
  8. Step 8When ready to serve, add matzo balls to serving bowls and ladle over broth and carrots. Garnish with herbs and chili oil, if using.