• 3 tablespoons extra-virgin olive oil
• 2 C chopped onions
• 1 C chopped celery stalks
• 1 C chopped carrots
• 2 garlic cloves, chopped
• 4 C or more of vegetable broth
• 1 1/4 C lentils, rinsed and drained
• 1 14 1/2-ounce can of diced tomatoes in juice
• Balsamic vinegar

Directions:

1. Heat oil in a heavy large sauce pan over med.-high heat.
2. Add onions, celery, carrots, and garlic.
3. Saute until vegetables begin to brown, about 15 minutes.
4. Add 4 C broth, lentils, and tomatoes with juice, and bring to boil.
5. Reduce heat to med.-low and cover; simmer until lentils are tender, about 35 minutes.
6. Transfer 2 C of soup (mostly solid) to a blender and puree until smooth.
7. Return puree to soup in pan.
8. If too thick, thin with more broth.
9. Season with salt, pepper, and a splash of balsamic vinegar.

Ingredients:

• 6 eggs
• 2 Tbs. vegetable oil
• 2 tsps. salt
• 6 Tbs. chicken broth + 4 quarts of chicken broth
• 1 Cup of Matzah meal
• Vegetables like carrots and celery if you want.

Directions:

1. Separate yolk and egg whites.
2. Beat whites until stiff.
3. Combine yolk, oil, and salt.
4. Add 6 Tbs. chicken broth to yolks and blend completely.
5. Very slowly stir in matzah meal (really slowly, slower than you can imagine!)
6. Blend in the egg whites.
7. Let stand in the refrigerator over night.

Day 2:

1. Bring 4 quarts of broth to a boil, reduce to simmer.
2. Moisten your fingers and form 1 1/2 inch balls (if it isn’t working, add more matzah meal to make the mixture thicker).
3. Drop the balls one at a time into the pot.  You will need to rinse your fingers after forming each ball.
4. Cover the pot and simmer for 1 hour and 15 minutes.  Do not take the lid off the pot during that time, no matter how tempted you might be to do so.  In addition, you will have to watch the pot carefully, to make sure it is simmering the entire time.