Vegetarian Matzo Ball Soup

This vegetarian matzo ball soup is perfect for any occasion! No oil is involved in the preparation, making it a healthy alliterative to chicken soup.

Ingredients:

• 4 cloves of garlic
• 4 mushrooms (sliced)
• 2 carrots (sliced thickly)
• 2 parsnips (cut into chunks)
• 1 onion (quartered)
• 2 leeks (sliced)
• 2 bay leaves
• 6 cups water (1.5 l)
• 1/2–1 tsp sea salt
• 1/4 tsp ground black pepper
• I use a mix for the Matzo balls, available at most grocery stores in the grocery food section.

Directions:

1. Peel and chop the veggies and add them to a large pot with all the remaining ingredients (water, salt, and ground black pepper).
2. Bring to a boil, cover, and simmer for as long as you want (for at least 30 minutes). I usually cook the stock for about 2 hours.
3. Strain and discard the veggies and the bay leaves. Save some of the veggies, like carrot, parsnip and celery.
4. Keep it in a sealed container in the fridge for up to 1 week or in the freezer for about 3 months.