Serves 4
95 min
Vegetarian Matzo Ball Soup
Recipe GLPR36aee6d01f718c
Light, fluffy matzo balls made with eggs, matzo meal, and seltzer, simmered in a simple vegetable broth. This classic Jewish soup is naturally vegetarian and makes for a comforting, traditional meal.
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Ingredients
4 Large eggs
¼ cup Vegetable oil
1 teaspoon Coarse salt
0.06 teaspoon Freshly ground black pepper
1 cup Matzo meal
½ cup Seltzer water
8 cups Vegetable broth or water for simmering
Directions
In a large bowl, whisk together the 4 eggs, vegetable oil, coarse salt, and black pepper until well combined and slightly frothy.
Add the matzo meal to the egg mixture and stir gently with a wooden spoon or spatula to combine evenly. The mixture should be thick and uniform.
Pour the seltzer water into the matzo mixture and fold gently until just incorporated. The mixture will become lighter and more airy. Let the mixture rest in the refrigerator for at least 30 minutes.
Bring 8 cups of vegetable broth or water to a rolling boil in a large pot.
Using a spoon or small ice cream scoop, carefully form the matzo mixture into 1½ to 2-inch balls. Gently drop each ball into the boiling broth.
Reduce the heat to medium-low and bring the broth to a gentle simmer. Cover the pot with a lid and simmer for 45 to 50 minutes, until the matzo balls are tender and have expanded significantly.
Taste the broth for seasoning and adjust salt and pepper as needed. Serve the matzo balls in bowls with the hot broth.
