Vegetarian Matzo Ball Soup

Vegetarian Matzo Ball Soup
Makes: 6 Servings
Total Cost:
Prep time:
Cook time:

This savory, vegetable matzo ball soup is a delicious and quick meal on a cold evening.


Ingredients for Matzo Balls:
2 eggs, lightly beaten
2 tablespoons olive oil
1/8 cup vegetable broth
1/2 cup unsalted matzo meal
1 tablespoon fresh dill
  salt (1/2 teaspoon, optional)
Ingredients for Broth:
6 cups vegetable broth, low-sodium
4 carrots (cut into 1/4 inch slices)
2 onions, coarsely chopped
1 1/2 cups parsnips, sliced (medium)
3 tablespoons fresh dill
  salt and pepper (to taste, optional)


To Make Matzo Balls: 1. Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.
2. Bring large pot of water to a boil; add a dash of salt. Using olive oiled hands, form dough into 12 1-inch balls.
3. Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.
To Make Soup: 1. While matzo balls are simmering, make soup by adding all ingredients and bringing to a boil.
2. Reduce heat and simmer for 20 minutes.
3. To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.



Recipe cost can be reduced by substituting dried dill for fresh dill.

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