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

• 3 Fuji apple peeled, cored, and cut to quarters
• 4 ounce walnut or almonds, lightly roasted and chopped
• 4 ounce pecan lightly roasted and chopped
• 4 ounce raisins
• 4 ounce pitted Medjool date
• 1 teaspoon ground cinnamon
• 1 teaspoon ground clove
• 1/2 cup sweet red wine or grape juice, add more if not moist enough

Optional

• 1 orange juiced, instead of the wine for paleo and whole 30
• 1 lemon juiced, instead of the wine for paleo and whole 30

• 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 ground cinnamon