The Queen Issue (v. 17)

INGREDIENTS & INSTRUCTIONS
WHAT YOU NEED
1 ½ teaspoon ground cardamom
1 teaspoon ground turmeric
2 Tablespoons avocado oil
2 small yellow onions
4 cloves garlic, chopped
Fresh dill
Fresh parsley
1 Lemon and Lime
Fresh spinach leaves
Salt and pepper
1 egg
2 cups garbanzo bean flour
1 lb ground turkey
4 cups bone broth (Madre Foods: Marrow
Broth)
4 cups filtered water
3 cups of chicken or veggie stock
3 carrots, cut thin
3 stalks celery, cut thin
15oz can of chickpeas, drained
WHAT YOU DO
Matzo Ball Prep (24 hours before soup)
Use blender/food processor to puree onions.
In a medium bowl combine pureed onions, egg,
chopped garlic, turmeric, cardamom, avo oil,
salt and pepper. Mix until well incorporated.
Add garbanzo bean flour and ground turkey.
Stir gently to combine mixture.
Cover and put in the refrigerator for 24 hours.
After 24 hours in the refrigerator, form little
dumplings with your hands. It will help to
keep a bowl of cold water next to you to
keep your hands wet while forming the sticky
“dough”. Try to shape them into ping-pong
size balls.
The Rest Of The Stuff:
Heat your bone broth, water, chicken/veggie
stock in a large stockpot until boiling.
Carefully drop the matzo balls into the hot
broth, one at a time.
Turn down to a low simmer and cover. Allow
to simmer for 45 minutes.
After 45 minutes, remove the matzo balls
from the broth and set aside to rest.
It’s time to add the sliced celery and carrots,
and the drained can of chickpeas to the both.
Allow to come to a boil, turn down heat,
cover and simmer for 15 minutes.
Add juice of a fresh lemon to soup.
To Serve:
Add fresh spinach to bowl, 4 or 5 matzo balls
and as much broth as you like, top with fresh
chopped dill and parsley (don’t skimp on the
fresh herbs).
Serve with a lime wedge and salt and pepper!