Ingredients

• 1 ½ cups Gluten Free Matzo Meal (ground Gluten Free Matzo) (228 g)
• 1 tsp Salt
• 1 tsp Kosher for Passover Baking Powder (optional)
• ¼ tsp Ground Black Pepper
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• 4 Eggs, beaten
• 2-3 cups Vegetable Broth; just enough to cover the matzo balls (480-720 mL)

• 3 cups sliced Carrots (345 g)
• 3 cups sliced Asparagus (352 g)
• 2 cups Sliced Mushrooms (204 g)
• 1 medium Onion, diced small (127 g)
• 5 cups Vegetable Broth (1200 mL)
• ½ tsp Garlic Powder
• ¼ tsp ground turmeric
• Salt and ground Black Pepper, to taste

Instructions

1. In a large bowl, combine matzo meal, salt, optional baking powder, pepper, garlic powder and onion powder. Mix well. Add eggs and stir well to combine. Refrigerate for 1 hour.
2. To form the balls, scoop ¼ cup portions of the refrigerated mixture and gently roll them into balls (note: do not press together firmly, or they will be dense).
3. In a medium pot, heat broth to a simmer over medium high. Add balls and simmer for 30 minutes.

1. In a large stock pot, place carrots, asparagus, mushrooms, onions, vegetable broth, garlic powder, turmeric, salt and pepper. Heat to boiling and cook for 20-30 minutes, or until the vegetables are cooked through and the carrots are tender enough for a knife to go through them easily.
2. The soup mixture and matzo balls should cook at about the same time. At this point, you can place the matzo balls with their broth in the soup, or keep them separate.