Notsa Ball Soup
This recipe makes a full 8 quarts of rich, flavorful golden soup.
Ingredients
Soup:
Olive oil for sauteing
1 large white or yellow onion, diced
2 large carrots, peeled and cut into chunks
3 to 4 stalks of celery, cut into chunks
2 parsnips, peeled and cut into chunks
1 red bell pepper, cored and cut into chunks
1 medium turnip, peeled and cubed
1 small or ½ large rutabaga, peeled and cubed
1 medium celeriac root peeled and cubed
1 medium zucchini, cut into chunks
1 yellow crookneck squash, cut into chunks
4 quarts of prepared vegetable stock
4 quarts of water (the actual amount used may be a little less or a little more)
1 bulb garlic, the top end cut off exposing the garlic
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 bunch fresh dill
1 to 2 teaspoons turmeric
Salt & pepper to taste
Notsa balls: makes about 2 dozen walnut-sized balls
8 teaspoons egg replacer
1 ½ cups warm water
2 cups matzah meal
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
4 tablespoons fresh chopped dill (you can use less if you prefer or fresh chopped parsley if that is more to your personal taste)
4 tablespoons oil
2 ⅔ cups unflavored seltzer water
Salted water for boiling
Step by Step Instructions
Soup
Step 1
Place the bulb of garlic into a square of aluminum foil and drizzle a little olive oil over the cut end. Seal and roast in a 350F oven for about 30 to 40 minutes.
Step 2
While the garlic is roasting, place a few tablespoons of oil into the bottom of a deep stock pot. Saute the diced onion until it starts to caramelize, not burn (the caramelization will add color to the finished soup).
Step 3
Add the carrots, celery and parsnips. Saute for a few minutes.
Step 4
Add the remaining cubed and chopped vegetables,herbs and spices. Stir to mix well
Step 5
Add the vegetable stock and enough water to fill the pot to the 8 quart line.
Step 6
Bring to a boil. Reduce to a low flame and let simmer for 1 hour covered
Step 7
Taste and adjust seasoning.
While the soup is simmering, make the ‘notsa’ balls.
Step 1
Mix the egg replacer with the warm water and set aside for 5 minutes.
Step 2
Mix the dry ingredients in a large bowl.
Step 3
Add the wet ingredients, including the egg replacer and mix well.
Step 4
The batter should be on the thicker side, but if you need to add additional liquid add more seltzer a small amount at a time.
Step 5
Cover the bowl with plastic wrap and refrigerate for at least a half an hour, a bit longer is better.
Step 6
Bring a pot of well-salted water to a boil.
Step 7
Remove the bowl of batter from the refrigerator and using wet or well-oiled hands form small walnut-sized balls.
Step 8
Drop gently into the boiling water and cook until they begin to puff and float to the surface. About 15 to 20 minutes.
Step 9
Using a slotted spoon remove from the salty water and let sit in a pan until ready to serve the soup. Place one or two notsa balls into each bowl and top with hot soup.
