This recipe for matzo ball soup is great for Passover and for vegetarian eaters anytime of year. It gets its golden color and warm flavors from turmeric, ginger and a pinch of red chile flakes.
You can freeze the soup in airtight containers for up to 6 months. Variation: If you're making this soup outside of Passover, add a 12-ounce can of light beer or cider in place of some of the broth for richer flavor.
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