Matzo Ball Soup with Roasted Roots {Thanksgivukkah}

2 delicata squash, cut into 1-inch piece
1 medium rutabaga, cut into 1-inch piece
4 carrots, cut into 1-inch pieces

2 parsnips, cut into 1-inch pieces

olive oil
freshly ground sea salt
freshly ground pepper
1 leek, trimmed and thinly sliced
2 C thinly sliced rainbow chard

4 eggs, beaten

1/4 C butter, melted

1 C matzoh meal

1 T chopped chives

8 C organic chicken broth
fresh herbs, chopped

Preheat oven to 350°F.

Place squash, parsnips, rutabaga, and carrots on a large baking sheet and toss with oil and salt and pepper. Roast until golden brown and tender, about 40 minutes. Remove from oven and set aside to cool.

Meanwhile, put eggs, butter, salt and pepper into a bowl and blend well. Mix in matzoh meal and chives, then cover and refrigerate for at least an hour.

In a large souppot, soften the leeks. Once they begin to caramelize, add in the chard and the roasted vegetables. Stir in the chicken stock and bring to a boil. Reduce heat and simmer.

Bring a pot of water to boil just before removing matzo mixture from refrigerator. Once water boils, wet hands and form walnut-size balls out of matzo mixture, dropping each one into the boiling water immediately. Once all balls have been dropped into the pot, turn heat down, cover and gently simmer for 30 minutes. The balls will expand...don't be alarmed.

Once matzo balls are done, use a slotted spoon to transfer them to simmering broth. Simmer for 15 minutes, then adjust seasonings. Add in whatever fresh herbs you have. I used oregano, parsley, and thyme. Ladle soup into bowls and serve.