Vegetarian Matzo Ball Soup

Ingredients for the matzo balls:

  • 2 eggs lightly beaten 
  • 2 Tbsp. unsalted butter melted (or vegetable oil)
  • 2 Tbsp. vegetable stock
  • 1/2 cup unsalted matzo meal
  • 1 Tbsp. minced flat leaf parsley
  • 1/2 tsp. dried dill (or 1 Tbsp. fresh dill)
  • 1/2 tsp. salt
Ingredients for the broth:
  • 6 cups vegetable stock
  • 1 onion chopped
  • 1 stalk celery coarsely chopped
  • 2 carrots chopped
  • 2 Tbsp. olive oil
  • 1 bay leaf
  • 2 green onions, including green parts, coarsely chopped
  • 1/4 cup parsley chopped
  • Dash of salt and pepper

 

 

To make the matzo balls:

  1. In a small bowl, lightly beat eggs.
  2. In the same bowl, mix in butter and vegetable stock. Add the matzo meal, parsley, dill, and salt.  Mix thoroughly.  
  3. Cover and refrigerate for at least 15 minutes/up to 8 hours.
  4. Bring a large pot of water to boil over high heat; add a dash of salt. Using wet hands form the dough into 1-inch balls (approx. 12).
  5. Drop the balls, one at a time, into the boiling water. Reduce heat and simmer for about 30 minutes. Matzo balls should be plump and cooked through.

While the matzo balls are simmering, make the broth.

To make the broth:

  1. Sauté onion, celery, and carrots in a skillet with olive oil until vegetables are slightly brown (about 5 minutes).
  2. Add a dash of salt and pepper.
  3. Add vegetable stock and bay leaf.
  4. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes.
  5. Stir in parsley and green onions.  Cook for another 10 minutes.
  6. Remove bay leaf and taste. Adjust seasonings to suit taste.

Add matzo balls to broth.

Serve hot.

Refrigerate leftovers.

Servings: 6-8

Copyright 2000-2010  Taglit-Birthright Israel