MATZO BALLS:
2 cups matzo meal
9 eggs
1/2 cup kosher for passover canola or vegetable oil
Salt and pepper to taste


VEGETABLE BROTH:
1 tablespoon salt
3 carrots cut into chunks
2 medium onions cut into chunks
2 parsnips cut into chunks
3 turnips cut into chunks
12 cloves of garlic
1 leek thinly sliced
3/4 teaspoon tumeric
Pepper to taste
Handful of parsley and dill
Water

MATZO BALLS:
Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into a large pot of boiling water.

Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow.

Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.

VEGETABLE BROTH:
In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen.