Best 3 Vegetarian Matzo Ball Soup Recipes

VEGETARIAN MATZO BALL SOUP

Steps:

• Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
• Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
• Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
• Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
• Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.

VEGETARIAN MATZO BALL SOUP

Steps:

• 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.
• 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.
• 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.
• When matzo balls are done, transfer them to a plate.
• To serve, place two matzo balls in a bowl and ladle soup over them.

VEGETARIAN MATZO BALL SOUP

Steps:

• Combine all soup ingredients in large pot w 1T kosher salt (reserve 2T chopped dill for later.)
• Cover ingredients w 4 qts (16 C) water. Bring to a boil.
• Reduce heat to a simmer (around medium heat). Let the stock cook for 60-90 minutes until the liquid reduces by a third and the stock is flavorful.
• Note: the olive oil may taste strange in the beginning, but don't fret. As the stock slowly cooks the flavors will meld and that olive oil will give the broth some much-needed richness and depth.)
• When the vegetable stock liquid has reduced by a third, strain the stock through a fine mesh strainer or cheese cloth into a large bowl.
• Separate out the carrots and celery from the cooked vegetables and herbs.
• Rinse the pot and pour the stock back into the pot. Add the carrots and celery back to the stock along with 1T chopped dill. Adjust seasoning to taste, adding more salt if desired. Keep warm until ready to serve.