Broth by any other name is still soup, so don't sweat it. Soup's easy once you get the hang of it. The secret to soup is that there is lots of water, so you need to layer your flavours in there, and don't skimp on the salt. Don't over salt, but also don't under salt. Because under salted broth has a whole lot in common with warm dish-water ... Enough said.
A bunch of organic leeks beckoned to me, taunting me with how great they'd taste in a broth. I chose to believe them. The cool thing about leeks is how buttery the tender parts get when you saute them in coconut oil. And how flavourful the fibrous green parts are when you boil them in your broth. You just have to remember to remove them before serving.
2 cup celery, sliced
2 cup carrots, sliced
1 bunch of leeks, well washed (leeks can have a lot of dirt between the layers). Slice the 'whites' thinly, and leave the 'greens' in large pieces
4 tbsp coconut oil
4 tsp sea salt
12 cups filtered water
1. put the leek greens in a large pot with 12 cups of boiling water
2. simmer the leek greens for at least 30 minutes
3. saute the celery, carrots, and leeks in the coconut oil with the sea salt until they are happy and sweaty
4. add the sauteed veggies and simmer for around 20 minutes
5. remove the leek greens
6. your broth is now ready!
7. before serving, reheat it with the matza balls in it.
8. put one matza ball in a bowl, ladel soup over it, and garnish generously and foolishly with copious amounts of parsley from your window garden