Celery and Parsnip Soup with Green Onion Dill Matzo Balls

Ingredients

• 6 tablespoons (¾ stick) unsalted pareve margarine
• 9 cups thinly sliced celery stalks (about 2 bunches)
• 2 cups finely chopped peeled parsnips (about 12 ounces)
• 1½ cups chopped green onions
• 1 large garlic clove, chopped
• 1 thin round of peeled fresh ginger
• 6 cups (or more) homemade chicken stock or canned low-salt broth
• ½ cup finely chopped celery leaves
• Kosher salt and freshly ground black pepper
• Green Onion-Dill Matzo Balls

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