Dill and Vegetable Broth
makes about 23-25 cups
1 1/2 large onions, diced (chopped vegetables: more surface area -> more flavor)
5-6 stalks of celery, chopped
13 cloves of garlic, crushed or finely chopped
5-6 scallions, finely chopped
3 cups baby carrots, or finely chopped carrots
1/4-1/2 cup olive oil
1 1/2 large fistfuls of dill, chopped or ripped
1 1/2 large fistfuls of parsley, chopped or ripped
2-3 tbsp salt
2-3 tbsp black pepper
1 tbsp dried thyme
1 tbsp dried sage
20 cups of water
1. Heat a large, large stock pot over a high flame. Add the olive oil, and then add the onions, celery, garlic, scallions and carrots. Sauté until the onions become soft, about 5-10 minutes. Add more oil if necessary.
2. Add the dill and parsley and sauté for another minute.
3. Cover the vegetables with the 20 cups of water.
4. Stir in the salt, pepper, thyme and sage.
5. Wait until boiling, and stir again. Keep simmering, stirring now and again, for about 1 1/2 hours, adding seasoning as necessary. You can totally reheat the soup.
based on the Smitten Kitchen recipe
makes 40 matzoh balls
~1 2/3 cups matzoh meal
1/2 cup olive oil
1/2 cup hot water
2 tbsp salt
2 tbsp pepper
1 tbsp sage
1. Mix all the ingredients to form a thick batter-like thing. Refrigerate for one hour.
2. With wet hands, roll the mixture into little balls of one-inch diameter.
3. Boil in boiling water or soup for 30-35 minutes. If in soup, serve immediately. Otherwise, remove from water and keep separate until serving time for soup. I strongly recommend that you cook the matzoh balls separately.
1 ladle of soup + 2 matzoh balls = 1 serving