Vegetarian Matzo Ball Soup

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

Ingredients

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)

Directions

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.

English

Notes

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

Find tips and resources for safe food handling and proper cooking temperature guidance.