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Vegetarian Matzo Ball Soup

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Vegetarian Matzo Ball Soup
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 4
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This classic, vegetarian-style Passover dish is delicious any time of year!

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 To 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 Meanwhile, 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 Carefully drop balls into boiling water, reduce heat to a simmer and cover. Let matzo balls cook 30 minutes until tender.
  • 4 While 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 Add vegetable stock, salt, pepper and bay leaf and bring to a boil. Reduce heat to a simmer and cook 15 minutes.
  • 6 Add scallions and parsley and cook another 5 minutes.
  • 7 Spoon cooked matzo balls into bowls and top with soup. Top with a few sprigs of dill and serve.
Nutrition Information 
No nutrition information available for this recipe
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