Vegetarian Matzo Ball Soup

Steps

• 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.