Ingredients
The following ingredients have 6 Servings
- 0
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 17
- 19
Instruction
- Heat the olive oil in a large soup pot.
- Add the tomato paste and cook for 2 minutes over medium high heat, stirring constantly. Add the sliced shiitake mushroom caps, stir well and cook for another minute.
- Add 10 cups water, salt, turmeric and pepper (don't add all the salt at once here, you can adjust to taste later).
- Place the shiitake stems, carrots, parsnip, onions, celery, garlic, dill, and parsley in a cheese cloth. Tie it well with kitchen twine and place it in the soup pot. Bring to a boil and let it cook for 5 minutes.
- Cover, reduce heat to medium low and simmer for an hour. The broth should be ready and should be flavorful. If it's not, continue cooking for another 15-20 minutes.
- While soup cooks, prepare the matzah balls following the package instructions.
- Remove cheesecloth from the soup and place it in a colander with a bowl underneath. Squeeze as much liquid as you can from the cheesecloth and pour it into the soup pot (the liquid will be hot, so use a wooden spoon or another utensil). Discard vegetables.
- Prepare matzah ball according to directions on the box, and chill in fridge for 30 minutes. Or, you can make a homemade version like this.
- Place the matzah balls directly into the broth and cook, covered, for 20 minutes.
