Name: Celery and Parsnip Soup with Green Onion-Dill Matzo Balls
Ingredients: 6 tablespoons (¾ stick) unsalted pareve margarine; 9 cups thinly sliced celery stalks (about 2 bunches); 2 cups finely chopped peeled parsnips (about 12 ounces); 1½ cups chopped green onions; 1 large garlic clove, chopped; 1 thin round of peeled fresh ginger; 6 cups (or more) homemade chicken stock or canned low-salt broth; ½ cup finely chopped celery leaves; Kosher salt and freshly ground black pepper; Green Onion-Dill Matzo Balls

Ingredients

6 tablespoons (¾ stick) unsalted pareve margarine
9 cups thinly sliced celery stalks (about 2 bunches)
2 cups finely chopped peeled parsnips (about 12 ounces)
1½ cups chopped green onions
1 large garlic clove, chopped
1 thin round of peeled fresh ginger
6 cups (or more) homemade chicken stock or canned low-salt broth
½ cup finely chopped celery leaves
Kosher salt and freshly ground black pepper
Green Onion-Dill Matzo Balls

Steps

Melt margarine in a heavy large pot over medium heat. Add celery stalks, parsnips, onions, garlic, and ginger. Cover; cook 10 minutes. Add 6 cups stock; bring to a boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
Working in batches, purée soup in a blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper.
Rewarm soup. Serve with Green Onion-Dill Matzo Balls.
Do Ahead: Soup without matzo balls can be made 2 days ahead. Chill until cold. Cover; keep chilled.