Roasted Garlic Matzoh Ball Soup

Preheat the oven to 375F.

Place garlic in a small ovenproof skillet or baking pan and toss with 1/4 teaspoon of the oil.

Roast until cloves are soft and browned, about 25 minutes.

Cool, then peel garlic.

Combine garlic, eggs, butter, 1/2 teaspoon of the salt and pepper in a blender or food processor and purée.

Pour mixture into a bowl and stir in matzoh meal and 3 tablespoons water.

Cover and refrigerate for 30 minutes.

Meanwhile, heat remaining 1/2 teaspoon oil in a large saucepan over medium-high heat.

Add onion, carrots, celery and jalapeño and cook, stirring occasionally, until onion softens, about 3 minutes.

Add broth and remaining 1/4 teaspoon salt and bring to a boil.

With damp hands, form matzoh mixture into 16 balls, each about the size of a ping-pong ball, and place on a plate.

When broth boils, add balls, lower heat and simmer gently until matzoh balls are cooked through, about 25 minutes.

Discard jalapeño.

Ladle matzoh balls, broth and vegetables into bowls.