Roasted Root Vegetable Matzoh Ball Soup
"Roasted root vegetables bring a golden savory goodness to this vegetarian version of a Passover favorite. Lightened with fresh dill, chives and vegan butter spread, the delicious handmade matzoh balls are easier to make than you might think. For ease of preparation, the vegetables can be roasted the day before preparing the soup...."
INGREDIENTS
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4 carrots, cut into 1-inch pieces 2 parsnips, cut into 1-inch pieces 1 small rutabaga or turnip, cut into 1-inch pieces 3 cloves garlic 1 medium yellow onion, chopped 1 tablespoon extra-virgin olive oil 1/2 teaspoon fine sea salt Ground black pepper,
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4 carrots, cut into 1-inch pieces
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2 parsnips, cut into 1-inch pieces
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1 small rutabaga or turnip, cut into 1-inch pieces
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3 cloves garlic
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1 medium yellow onion, chopped
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon fine sea salt
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Ground black pepper, to taste
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4 eggs, beaten
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1/4 cup vegan butter substitute, melted
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1 cup matzoh meal
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1 tablespoon chopped chives
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8 cups low-sodium vegetable broth
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3 tablespoons chopped fresh dill
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2 tablespoons chopped fresh flat-leaf parsley
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