In the pot

I made the yummiest matzo ball soup last night–well my version of it anyway. But yes, I said matzo ball. And yes, last night when it was 95 degrees with 99.999999999% humidity. I like matzo. I like soup, I don’t care if it’s hot out. Anyway, I make it all the time, but since I just throw stuff in a pot it always comes out different. Different meaning, yes there are always matzos and yes it is always soupy but the soup to veg ratio varies as well as the overall seasoning factor. So this time, it was really (really) good and I just want to get it written down so I could possibly try to recreate it at another point in time.

I used 3 cubes of veggie broth seasoning
I used almost a full box of organic, low-sodium veg broth
I put in some extra water (um, maybe 1.5 cups?)
I cut up 6 crimini mushrooms and threw them in
hhmmm
Celery? I cut up enough for 3 very large handfuls
Chopped baby carrots, lots of ’em. Enough so that the soup had some color to it
A large hunk of firm tofu, cubed
Fresh dill (and I think this was the key)…guessing a tablespoon+
Huge shake of minced garlic
Good shake of sea salt (it was low sodium broth! C’mon!)
A few twists of black pepper
Really good shake of parsley

I think that’s it. Then the matzos which I made with enova oil and egg beaters. It had to be the dill. And the sea salt. Dill and sea salt. Ok. Yum.