Serves 6
170 cal · 70 min
Vegetarian Matzo Ball Soup
Recipe GLPRb636b2826d33f0
A light and nourishing vegetarian matzo ball soup featuring tender, fluffy matzo balls in a savory vegetable broth. Fresh carrots, parsnips, and onions are simmered with aromatic dill to create a comforting classic dish that's both vegetarian and naturally wholesome.
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Ingredients
2 eggs, lightly beaten
2 tablespoons olive oil
1/8 cup low-sodium vegetable broth
1/2 cup unsalted matzo meal
1 tablespoon fresh dill
1/2 teaspoon salt, or to taste
6 cups low-sodium vegetable broth
4 medium carrots, sliced into 1/4-inch rounds
2 medium onions, coarsely chopped
1 1/2 cups parsnips, sliced
3 tablespoons fresh dill
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and warm water. In a large pot, bring 6 cups of low-sodium vegetable broth to a gentle boil over medium-high heat.
While the broth heats, combine the 2 lightly beaten eggs with 2 tablespoons of olive oil in a medium bowl. Stir together until well blended.
Add 1/8 cup of low-sodium vegetable broth to the egg mixture and stir until combined.
Gently fold in 1/2 cup of unsalted matzo meal along with 1 tablespoon of fresh dill and 1/2 teaspoon of salt until the mixture just comes together. Do not overmix. Cover and refrigerate for at least 15 minutes.
Once the broth is boiling, add the chopped onions, sliced carrots, and sliced parsnips to the pot.
Reduce the heat to medium and allow the vegetables to simmer for 10 minutes until they begin to soften.
Using a small spoon or melon baller, carefully form the matzo ball mixture into roughly golf-ball-sized portions. Gently drop each matzo ball into the simmering broth.
Increase the heat slightly and bring the broth back to a gentle boil. Once boiling, reduce heat to medium and simmer, uncovered, for 20-25 minutes until the matzo balls float to the surface and feel firm to the touch.
Stir in 3 tablespoons of fresh dill. Taste the soup and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls, making sure each serving contains matzo balls, vegetables, and plenty of warm broth. Serve hot.
