Vegetarian Matzo Ball Soup

This classic, vegetarian-style Passover dish is delicious any time of year!

girlversusdough Recipe by girlversusdough

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30 minutes

1 hour

4 to 6 servings



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    Ingredients

    • FOR THE MATZO BALLS --
    • 1/2 cup matzo meal or matzo ball mix
    • 2  eggs
    • 2 tablespoons vegetable oil
    • 2 tablespoons vegetable stock
    • 1  teaspoon salt (do not add if using matzo ball mix)
    • 1/4 teaspoon pepper (do not add if using matzo ball mix)
    • FOR THE SOUP --
    • 2 tablespoons olive oil
    • 1  white onion, chopped
    • 2 celery stalks, sliced
    • 2 carrots, thinly sliced
    • 6 cups vegetable stock
    • salt and pepper to taste
    • 1 bay leaf
    • 2 scallions, chopped
    • 1/4 cup chopped fresh parsley
    • fresh dill sprigs, for garnish

    Directions

    1. 1To make the matzo balls: In a large bowl, stir together matzo meal, eggs, oil, stock, salt and pepper until just combined. Cover and refrigerate 30 minutes.
    2. 2Meanwhile, bring a large pot of salted water to a boil. Remove matzo ball mix from refrigerator and, using wet hands, roll into 12 1-inch balls.
    3. 3Carefully drop balls into boiling water, reduce heat to a simmer and cover. Let matzo balls cook 30 minutes until tender.
    4. 4While the matzo balls are simmering, make the soup: Heat olive oil in a large stock pot over medium-high heat. Add onion, celery and carrots and saute until slightly soft, about 5 minutes.
    5. 5Add vegetable stock, salt, pepper and bay leaf and bring to a boil. Reduce heat to a simmer and cook 15 minutes.
    6. 6Add scallions and parsley and cook another 5 minutes.
    7. 7Spoon cooked matzo balls into bowls and top with soup. Top with a few sprigs of dill and serve.
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