Instructions: Matzo balls arent always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. Theyd be sorely missed at any American Seder; boxes of Passover matzo ball mix feature a foolproof recipe for them.

2 tablespoons olive oil
1 medium onion, minced
2 large or 3 medium leeks, white parts only, quartered lengthwise and chopped
2 medium potatoes, peeled and diced
2 medium white turnips, peeled and diced 3 medium carrots, sliced
3 medium stalks celery, diced
1/2 pound mushrooms, chopped
8 cups vegetable broth or water, or a combination 1 teaspoon each: paprika and ground cumin 1 large onion, quartered and thinly sliced Salt and pepper to taste
2 cups frozen peas
Matzo balls (make according to package directions)

Heat the oil in a large soup pot. Add the onion and leeks; saute over medium heat until the leeks are limp, about 10 minutes. Add the potatoes, turnips, carrots, celery, mush rooms, broth or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes.

Add the chickpeas if desired, season to taste with salt and pepper, and simmer 10 minutes more. Stir in the peas.

Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls.

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