VEGETARIAN MATZO BALL SOUP
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
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.
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mahomed hassan
hassan-mahomed@aol.comI highly recommend this recipe.
muhammad zasx
zmuhammad@yahoo.comThis soup is a must-try for any vegetarian.
beatie Tracy
tracy@yahoo.comI can't wait to make this soup again!
Jessica Heinlein
jessicaheinlein20@gmail.comThis soup is even better the next day.
Govinda Lamichhane
lg@yahoo.comI'm so glad I found this recipe. It's a new family favorite!
Elizabeth Cezair
elizabeth@hotmail.comThis soup is a great source of protein and fiber.
KASSIM DE WIZARD
w-k28@yahoo.comI love that this soup is made with all natural ingredients.
Angela Angyy
a_a@gmail.comThis soup is so easy to make, even a beginner cook can make it.
Himic Maxon
h-m70@yahoo.comI'm allergic to eggs, so I used a flax egg instead. It worked perfectly!
Rofik Ulla
rofiku2@gmail.comThis soup is a great way to get your kids to eat their vegetables.
Niana Smart
sniana@gmail.comI added some extra vegetables to the soup, like carrots and celery. It turned out great!
Luvuyo Zililo
zililo.l@aol.comThis soup is perfect for a cold winter day.
Ashraf Ahmed Ali Ahmed Ashraf Ahmed
a_a@hotmail.frI'm not a fan of matzo ball soup, but this recipe changed my mind. It's so flavorful and comforting.
PAPPII GAD
pappii_g@gmail.comThis soup is so easy to make and it's always delicious. I love that I can make it ahead of time and it's still just as good the next day.
Namuli Jane
n94@hotmail.comI made this soup for a potluck and it was a big success. Everyone loved it!
GILBERT ESPINOZA
espinoza_gilbert@yahoo.comThis soup is a great way to use up leftover matzo.
Lillian Wilcoxen
lwilcoxen@hotmail.frI'm not a vegetarian, but I really enjoyed this soup. The matzo balls were especially good.
Jutt Saab11
s.j32@hotmail.comThis vegetarian matzo ball soup was a hit with my family! The matzo balls were light and fluffy, and the soup was flavorful and satisfying. I will definitely be making this again.