For the soup:
1 tablespoon olive oil
2 cloves garlic, minced
1 yellow onion, diced
3 carrots, sliced
3 stalks of celery, thinly sliced
6 cups Kettle & Fire Broth
2 cups water
Sea salt and pepper, for taste
For the Matzo Balls:
1/2 cup cassava flour
1 tablespoon avocado oil or olive oil
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon minced fresh dill, optional
The matzo ball recipe section yields about 6 to 8 balls. For more, double to triple the recipe.
In a large pot, heat the oil. Sautee the garlic and onion, until the onion is translucent.
Add in the carrots and celery, and cook for about 5 minutes before adding in the broth and water.
Season with salt and pepper. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
While the soup is simmering, make the matzo ball dough - In a bowl, mix together all the ingredients until they start to form a dough.
Begin separating the dough into about a 1 tablespoon-sized ball, about the size of a ping pong ball. I used a small cookie scoop to accomplish this step.
Drop the balls into the broth and cook until they float to the surface. After all the matzo balls surface, simmer for another 5 minutes before cutting the heat and serving!