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1
Saute onions in your favorite sauteing liquid, until soft, but not brown.
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2
Add carrots, 4 cups broth, rice,and seasonings.
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3
Stir and bring to a boil.
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4
Reduce heat to low, cover and cook about 30 minutes or until carrots and rice are very tender.
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5
Discard bay leaf.
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6
Let soup cool 5 minutes.
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7
Pour the soup into a blender and puree until very smooth.
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8
Return to saucepan.
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9
Bring to a simmer, stirring often.
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10
Add about 1-1/4 cups broth, or enough to bring soup to desired consistency.
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11
Bring to a boil, stirring.
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12
Taste and adjust seasoning; add pinch of sugar if desired.
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13
Soup can now be kept, covered for 2 days in refrigerator; reheat over medium low heat before serving.
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14
Matzo balls: Chop the parsley in food processor.
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15
Combine the eggs, oil, and salt in a bowl.
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16
Lightly beat until blended.
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17
Add matzo meal and bat until batter is well blended.
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18
Beat in water, then the chopped parsley.
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19
Transfer the batter to a bowl, cover, and refrigerate for 20 minutes.
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20
Bring 2 quarts of salted water to a boil in a large saucepan.
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21
With wet hands, take about 1 tsp matzo-ball mixture and roll it between your palms to a ball; mixture will be soft.
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22
Set balls on a plate.
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23
Reduce heat so water simmers.
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24
With a rubber spatula, carefully slide balls 1 by 1 into the simmering water.
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25
Cover and simmer over low heat about 30 minutes or until matzo balls are firm.
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26
Cover and keep them warm until ready to serve.
