Soup Ingredients

• 6 each 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 each zucchini 2 medium zucchinis sliced 1/2 inch chunks
• 1 each onion large rinsed and halved, skin on
• 1 each leek sliced and cleaned (white and light green parts only)
• 1 bulb celery root peeled and quartered
• 1 bunch fresh dill set a side 2 tbsp chopped fresh dill
• 1 bunch Italian parsley
• 2 each bay leaf
• 12 each whole black peppercorns
• 7 each 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 each 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

• 1.5 cup ripe banana mashed
• 1/3 cup reduced fat vanilla Greek yogurt
• 2 egg large
• 1/4 safflower oil
• 1/2 teaspoon pure vanilla extract
• 2/3 cup light brown sugar or coconut palm sugar
• 3/4 cup all-purpose flour
• 3/4 cup white whole wheat flour
• 1/3 cup flax meal
• 1.5 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Kosher salt

Optional:

• 1/2 cup walnuts or pecans, chopped

• 1.5 cup pitted Medjool date
• 1.5 cup dried apricots
• 0.5 cup golden raisins
• 0.75 cup shelled pistachios lightly roasted and chopped
• 2 tablespoon honey for vegan use date syrup or agave
• 0.25 cup sugar
• 1 teaspoon cinnamon