Vegetarian Matzo Ball Soup Recipe

Name: Vegetarian Matzo Ball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Matzo Balls; 2 eggs, lightly beaten; 2 tablespoons unsalted butter, melted (or vegetable oil); 2 tablespoons vegetable stock (or water); 1/2 cup unsalted matzo meal; 1 tablespoon minced flat leaf parsley; 1/2 teaspoon dried dill (or 1 tablespoon fresh dill); 1/2 teaspoon salt; Soup; 6 cups vegetable stock; 1 red bell pepper, coarsely chopped; 1 stalk celery, coarsely chopped; 1 carrot, cut into 1/4 inch slices; 1 bay leaf; 2 green onions, including green parts, coarsely chopped; 1/4 cup coarsely chopped parsley; salt and pepper

Servings: persons

Matzo Balls
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock (or water)
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt
Soup
6 cups vegetable stock
1 red bell pepper, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, cut into 1/4 inch slices
1 bay leaf
2 green onions, including green parts, coarsely chopped
1/4 cup coarsely chopped parsley
salt and pepper

1
To make the matzo balls, stir together eggs, butter and vegetable stock in a small bowl. Add the matzo meal, parsley, dill and 1/2 teaspoon salt. Stir until evenly combined. Cover and refrigerate for at least 15 minutes and up to 8 hours.
2
Bring a large pot of water to boil over high heat; add a dash of salt. Using wet hands, for the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce the heat and simmer for about 30 minutes. Matzo balls should be plump, tender and cooked through.
3
While the matzo balls are simmering, make the soup. Combine all ingredients except green onions, parsley, salt and pepper in large dutch oven. Bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in remaining ingredients and cook for another 10 minutes. Remove bay leaf and taste. Adjust seasonings to suit taste.
4
When matzo balls are done, transfer them to a plate.
5
To serve, place two matzo balls in a bowl and ladle soup over them.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Matzo Balls, 2 eggs, lightly beaten, 2 tablespoons unsalted butter, melted (or vegetable oil), 2 tablespoons vegetable stock (or water), and more.

Yes, Vegetarian Matzo Ball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Matzo Ball Soup

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