Serves 8
75 min
Vegetarian Matzo Ball Soup
Recipe GLPR1a4284c20fdd2c
A light and comforting Jewish-style soup featuring fluffy matzo balls made with eggs and melted butter, simmered in a flavorful vegetable broth enriched with sautéed aromatics, carrots, and celery. Fresh dill adds a bright finishing touch to this vegetarian take on a classic dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups matzo meal (or finely crushed matzo crackers)
1/4 teaspoon baking soda
1 teaspoon truffle salt
4 large eggs
2 tablespoons unsalted butter, melted
1/4 cup seltzer water
3 tablespoons olive oil
1 large onion, roughly diced
4 small carrots, roughly chopped (about 2 cups)
3 celery stalks, roughly chopped
1/2 cup dry sherry or white wine
2 quarts vegetable broth or stock
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried dill
2 tablespoons fresh dill, chopped, for garnish
Directions
In a medium bowl, combine the matzo meal, baking soda, and truffle salt. In a separate small bowl, whisk together the eggs with the melted butter and seltzer water until well blended. Pour the wet mixture into the dry ingredients and stir until just combined. Cover and refrigerate for at least 30 minutes.
Meanwhile, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the chopped carrots and celery to the pot and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Deglaze the pot by pouring in the sherry or white wine, scraping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
Pour in the vegetable broth and add the bay leaves and dried dill. Bring the mixture to a boil, then reduce to a gentle simmer.
Wet your hands lightly with cold water to prevent sticking. Using the chilled matzo mixture, gently roll it into 16 balls about the size of walnuts. Do not over-compress; they should be light and airy.
Carefully drop the matzo balls into the simmering broth. Return the liquid to a gentle boil, then reduce the heat to maintain a steady simmer.
Cover the pot and simmer for 35 to 40 minutes until the matzo balls have expanded and are tender. Taste the broth and season with additional salt and pepper as needed.
Remove the bay leaves. Ladle the soup into serving bowls, garnishing each with a sprinkle of fresh dill. Serve hot.
