Swiss Chard and Tomato Soup with Matzo Balls

Inspired by North African couscous soup, this is one of our family favorites. To make it even more substantial and multi-ethnic, I serve the soup with matzo balls.
 

• 2 large onions, chopped
• olive oil for frying
• 4 carrots, diced
• 3 potatoes, diced
• 4 stalks celery, diced
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 8 cups clear chicken broth (or stock)
• 1 large bunch Swiss chard (leaves chopped coarsely, stalks – chopped finely)
• 1 tablespoon hawaiij spice mix
• salt and pepper to taste
• 1/4 cup fresh lemon juice
• For the matzo balls:
• 4 eggs
• 2 tablespoons oil
• 1/2 sparkling water (or club soda)
• 1 cup matzo meal
• 2 cloves garlic, minced
• 2 tablespoons cilantro, chopped
• salt and pepper to taste
   

1. Prepare the soup: In a large pot sauté onions until golden.
2. Add carrots, potatoes and celery, and sauté briefly. Season with paprika, cayenne pepper, tomato paste and 1 cup of the chicken broth. Cook for 10 minutes, stirring occasionally.
3. Add the Swiss Chard and the remaining 7 cups of broth and bring to a boil. Season with hawaiij, salt and pepper and cook for about 40 minutes until vegetables are tender. Taste and adjust seasoning
4. While the soup is cooking, make the matzo balls: mix all the ingredients into a smooth batter and refrigerate for 30 minutes.
5. Using 2 spoons or wet hands, make balls the size of large cherries and slide into the simmering soup. Cook for 10-15 minutes.
6. Before serving, squeeze some lemon juice and adjust seasoning. All soups taste better the next day, and this one is no exception.