• 2 loaf ciabatta bread or similar hearty bread
• 6 heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
• 2 tablespoon Extra virgin olive oil
• 4 clove garlic sliced in half
• pinch sea salt
• 1 splash lime juice

Soup Ingredients

• 6 carrot about 3 medium carrots for the stock broken into 3rds, plus 3 medium carrots sliced into 1/4 inch chunks
• 9 stalk celery about 6 stalks for the stock broken into 3rds, plus 3 stalks sliced into 1/2 inch chunks, including leaves
• 2 zucchini 2 medium zucchinis sliced 1/2 inch chunks
• 1 onion large rinsed and halved, skin on
• 1 leek sliced and cleaned (white and light green parts only)
• 1 celery root peeled and quartered
• 1 bunch fresh dill set a side 2 tbsp chopped fresh dill
• 1 bunch Italian parsley
• 2 bay leaf
• 12 whole black peppercorns
• 7 whole clove
• 1 pinch saffron threads not American or Mexican saffron which has no flavor - but the good stuff! It's expensive but necessary for this soup. Do not sub turmeric! The flavor is completely different.
• 3 tablespoon extra virgin olive oil
• 1 tablespoon Kosher salt

Matzo Ball Ingredients

• 4 egg large
• 4 tablespoon avocado oil or light olive oil
• 2 tablespoon seltzer water
• 1 cup matzo meal
• 1 teaspoon baking powder if making for Passover and keeping kosher, make sure the brand is certified kosher for passover
• ¼ teaspoon Kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon fresh dill chopped
• 1 pinch saffron threads