Vegetarian Matzo Ball Soup

This savory, vegetable matzo ball soup is a delicious and quick meal on a cold evening.

• Prep: 15 min
• Cook: 50 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Jewish
• Difficulty: Medium

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Kosher
• Halal

Tags

• comfort food
• healthy
• savory
• classic
• boil

Ingredients

• 2 eggs (lightly beaten)
• 2 tablespoon olive oil
• 6.125 cup vegetable broth (low-sodium)
• 0.5 cup matzo meal (unsalted)
• 4 tablespoon dill (fresh)
• 0.75 teaspoon salt
• 4 carrots (medium, cut into 1/4-inch slices)
• 2 onions (medium, coarsely chopped)
• 1.5 cup parsnip (medium, sliced)
• 0.125 teaspoon black pepper
• 1 dash salt (for boiling water)

Instructions

1. To Make Matzo Balls : Stir together eggs, oil, and vegetable stock in a small bowl.
2. Add matzo meal, dill, and salt.
3. Stir until evenly combined.
4. Cover and refrigerate 15 minutes to 8 hours.
5. Bring large pot of water to a boil; add a dash of salt.
6. Using oiled hands, form dough into 12 1-inch balls.
7. Drop the balls one at a time into the boiling water.
8. Reduce heat and simmer for 30 minutes.
9. To Make Broth : While matzo balls are simmering, make soup by adding all broth ingredients and bringing to a boil.
10. Reduce heat and simmer for 20 minutes.
11. To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.

Notes

Recipe cost can be reduced by substituting dried dill for fresh dill.

Nutrition (per serving)

• Calories: 170
• Protein: 4.5 g
• Carbohydrates: 24.7 g
• Fat: 6.7 g
• Fiber: 3.5 g
• Sodium: 172 mg
• Saturated Fat: 1.3 g
• Sugar: 6.6 g
• Cholesterol: 69 mg