Vegetarian Matzoh Ball Soup
Equipment
- 1 Stockpot
Ingredients
- For the broth:
- 2 tablespoons olive oil or butter
- 2 medium onions chopped
- 5 carrots peeled and sliced
- 6 celery stalks chopped
- 3 garlic cloves minced
- 1 small parsnip peeled and chopped (optional, but adds sweetness)
- 1 small turnip peeled and chopped (optional, adds depth)
- 4 cups vegetable broth I use a store-bought one without tomato paste and without cane sugar
- Fresh dill and parsley
- Salt and pepper to taste
- 1 small container of mushrooms diced
- 1 whole leek chopped
- For the Matzoh Balls
- 4 eggs beaten
- 1 cup unsalted matzoh meal
- 1/2 cup water
- 1/3 cup melted butter or you can use olive oil
- 1 teaspoon salt
- Dash of black pepper
Instructions
- Make the vegetable soup:
- Chop up all your veggies on a bamboo or wooden cutting board. Heat olive oil in a large stockpot over medium heat.
- Add onions, carrots, celery, and garlic. Sauté for 8–10 minutes, until softer. Be careful not to burn the pan.
- Stir in cut up parsnips and turnips, and then add any other veggies you like (mushrooms are especially delicious in this.
- Add vegetable broth, herbs and a pinch of salt.
- Bring to a boil, then reduce heat and simmer uncovered for 3 hours (cook this a minimum of 3 - 3.5 hours).
- Taste and adjust seasoning as needed.
- Make the matzoh balls:
- Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzoh meal and stir.
- Refrigerate at least one hour.
- Form into balls (you're going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water. Cook 20 minutes. Makes 8-10 matzoh balls. I frequently double or triple this.
- Assemble the soup:
- Ladle hot broth into bowls, add matzoh balls.
- Serve immediately and enjoy!
Tried this recipe?Let us know how it was!
