· 1 cup matzo meal· 1/4 cup potato starch· 2 tablespoons minced fresh parsley· 2 tablespoons minced fresh cilantro· 2 tablespoons grated fresh ginger, or to taste· 1 teaspoon minced fresh dill· 1/2 teaspoon freshly grated nutmeg· 1/2 teaspoon baking soda· 1/2 teaspoon baking powder· Kosher salt and black pepper· 1/4 cup olive oil· 3/4 to 1 cup chickpea cooking liquid (from home-cooked chickpeas or about two 15-ounce cans, preferably low-sodium)· 8 cups vegetable broth· 2 medium carrots, peeled and diced· 2 stalks celery, diced· 1/2 kohlrabi, peeled and diced· 1 leek, white and light green parts only, cleaned and diced· 1 yellow or white onion, peeled and diced· 2 tablespoons olive oil· 3 garlic cloves, chopped· Kosher salt and black pepper· Lots of chopped fresh herbs (such as dill, cilantro, parsley or basil), for serving· Zhug or harissa, for serving (optional)
Step 1Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.Step 2Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.Step 3When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.Step 4Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.