I’m in love, I’m in love and I don’t care who knows it!
The classic Christmas movie, “Elf,” is something I could honestly watch any time of year. And like the movie, this Vegetarian Matzo Ball Soup
is one dish I plan to eat not just during Passover, but all freaking year long. BECAUSE IT’S DELICIOUS. I’m in love with this soup and I don’t care who knows it.
When I was encouraged to make this dish, I’ll admit I was a bit skeptical at first. Why? Because I’d never eaten it before. I KNOW. I’ve eaten plenty of soups with dumpling-like thingamajigs in them (that sounds a lot grosser than it is), but matzo ball soup? Meh. It just sounded boring.
Good grief, people, was I ever wrong. I can’t say enough about how tasty this soup is – even this vegetarian version knocks my newly matzo-lovin’ socks off. So enough dreamy-eyed cooing over this recipe – let’s make it happen!
First, make the matzo balls. It’s as easy as mixing a few ingredients together, placing them in the fridge to chill, rolling them up into balls and cooking them until they turn into grownup matzo balls that are all things delicious.
Meanwhile, we make the soup. Get yer veggies ready: That’ll be an onion, some celery and carrots, and a few fresh herbs (like dill, or deeeel, as I sometimes like to say out loud to myself). Chop ‘em up, put ‘em in a stock pot with some stock and spices and simmer away until your kitchen smells so dang good you’ll want to lick the walls.
Finally, the grand finale! Ladle a few matzo balls into a bowl, top them with some soup and a few sprigs of deeeel, and devour. This stuff is so good, I made two batches in one weekend and there were no leftovers. Mmmmmmatzo.
More Passover RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!