Flavorful Matzo Ball Soup
"A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen..."
INGREDIENTS
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10 cups water
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12 garlic cloves, peeled
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3 medium carrots, cut into chunks
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3 small turnips, peeled and cut into chunks
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2 medium onions, cut into wedges
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2 medium parsnips, peeled and cut into chunks
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1 medium leek (white portion only), sliced
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1/4 cup minced fresh parsley
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2 tablespoons snipped fresh dill
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1 teaspoon salt
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1 teaspoon pepper
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3/4 teaspoon ground turmeric
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MATZO BALLS:
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3 large eggs, separated
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3 tablespoons water or chicken broth
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3 tablespoons rendered chicken fat
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1-1/2 teaspoons salt, divided
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3/4 cup matzo meal
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8 cups water
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