Matzo Balls in Vegetable Broth

Ingredients

• 1 small onion
• 3 tsp butter
• 3 eggs
• 80 g matzo
• 3 tbsp spelt semolina
• 1 tbsp freshly chopped parsley
• 1 tsp salt
• a pinch of pepper
• 1.2 l Vegetable broth
• 2 large carrots
• 1 Shallot
• 200 g knollensellerie (celery root)

Instructions

1. 1.

   Peel and finely chop the onion, then sauté in butter over medium heat for about 10 minutes. Remove from heat and let cool slightly.

2. 2.

   Lightly beat the eggs. Pulse the matzo in a blender until fine, then combine with semolina, salt, pepper, and eggs in a bowl and mix well.

3. 3.

   Add the onions to the mixture. Gradually stir in about 100 ml of cold vegetable broth until a smooth, easily moldable dough forms. Cover and refrigerate for 1 hour.

4. 4.

   Meanwhile, peel and dice the carrots, clean, peel, and dice the celery root, and slice the shallot into sticks.

5. 5.

   Take the chilled dough out of the fridge and shape 10–12 dumplings. Bring vegetable broth to a boil in a large pot, add all the vegetables and simmer for about 2 minutes over high heat, then drop in the dumplings, lower the temperature, and let them cook gently in the lightly boiling broth for about 12 minutes.

6. 6.

   Serve on small bowls, garnished with parsley.