Green Garlic and Parsley Matzo Balls with Spring Veggies
3 hours 40 mins total40 mins activeMakes 6 servings
We swapped the classic carrot for zingy green garlic and bright peak-season peas: a seasonal update to an otherwise beige classic matzo ball soup. This recipe originally appeared in Design*Sponge, with photography by Colin Price.
After a little experimenting, we were thrilled to discover that veggie trimmings usually destined for the compost bin can actually double as a natural egg dye: everything from carrot tops to onion skins can impart color to egg shells. So with a little vinegar...