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Vegetarian Matzo Ball Soup

Name: Vegetarian Matzo Ball Soup
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: European
Ingredients: 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); 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

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Prep 30 min
Total 60 min
Servings 4

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

By Girl Versus Dough

Updated November 13, 2014

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

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.