2 - leeks, rinsed and coarsely chopped
4 - garlic cloves, peeled
5 - shallots, peeled and quartered
4 - carrots, peeled and coarsely chopped
2 - celery stalks, coarsely chopped
1 - 1/4 inch piece of kombu, rinsed
1/2 C fresh lemon juice
1 T dried parsley
1 T dried dill
1 t thyme
1 t basil
1 toregano
1 t marjoram
1 t rosemary
1 t salt
1 t white pepper
2 C peeled and grated potatoes
1/2 C lukewarm water
1 t salt
1 T olive oil
1 T dill
1 T finely chopped parsley
1 t garlic powder
1 t onion powder
1 1/4 C matzo meal
In a large stock pot, put 3 quarts of water, the leeks, garlic, shallots, carrots, parsnips, celery, kombu, lemon juice, and dried herbs. Bring to a boil, reduce the heat, and simmer, uncovered, for 35 minutes. Add the salt and pepper and simmer an additional 15 minutes.
Let the broth cool slightly, then strain it, pressing hard on the vegetables to extract as much liquid as possible. Preserve carrots, celery, and parsnips for the broth if you desire.
In a medium bowl, mix together the potatoes, water, salt, olive oil, dill, parsley, garlic powder, and onion powder. Gradually add 1 cup of the matzo meal to the mixture. Spread the remaining 1/4 cup of matzo meal in a thin layer on a plate.
With moistened hands, form the matzo mixture into 1-inch balls and place them on the plate of matzo meal. Bring the soup to a gentle boil and drop in the matzo balls. Cover and simmer for 30-40 minutes.
From Candle Cafe Cookbook
