Makes approximately 24 matzoh balls, and 8 servings of soup
1 cup quinoa flakes (not whole quinoa)
2 cups boiling water
1.5 cups quinoa flakes (additional)
¾ tsp sea salt (or to taste)
1/4 tsp black pepper (or to taste)
½ tsp granulated onion
½ tsp dried dill weed (or 1 - 2 tsp fresh dill, minced)
¼ cup olive oil
1.5 tsp sea salt, or to taste
2 small carrots, peeled and sliced thinly
2 small stalks celery, sliced thinly
3 Tbl fresh dill, minced
2 Tbl parsley, minced
1 Tbl fresh chives, minced
- Combine first quantity of quinoa flakes with the boiling water and let sit for 5 minutes.
- Mix in the second quantity of quinoa flakes, the sea salt, black pepper, granulated onion, dill and olive oil.
- Preheat oven to 275 degrees.
- Let mixture sit for 10 – 15 minutes before rolling into small, 1 - 2” balls.
- Place quinoa balls on a parchment paper lined sheet-pan, and bake for 20 minutes, turning the balls once after the first 10 minutes of baking. Remove from oven and let cool.
- Matzoh balls may be stored in an airtight container in the refrigerator for up to one week before using. Freezing is not recommended.
- To serve, heat Blum Broth to a simmer in wide saucepan and add the sliced carrots and celery. Simmer for 2 - 3 minutes, or until the vegetables are crisp-tender. Stir in the sea salt.
- Carefully place the quinoa balls in the pot, lower the heat, and simmer gently until the quinoa balls have absorbed the broth, and are very tender, about 5 minutes.
- Using a slotted spoon, carefully transfer the quinoa balls to 8 warm soup bowls.
- Stir the minced herbs into the hot broth, and distribute between the 8 soup bowls.
- Serve immediately.