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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #soups-stews #easy #holiday-event #kosher #vegetarian #dietary #passover
You'll also love
mahomed hassan
[email protected]I highly recommend this recipe.
muhammad zasx
[email protected]This soup is a must-try for any vegetarian.
beatie Tracy
[email protected]I can't wait to make this soup again!
Jessica Heinlein
[email protected]This soup is even better the next day.
Govinda Lamichhane
[email protected]I'm so glad I found this recipe. It's a new family favorite!
Elizabeth Cezair
[email protected]This soup is a great source of protein and fiber.
KASSIM DE WIZARD
[email protected]I love that this soup is made with all natural ingredients.
Angela Angyy
[email protected]This soup is so easy to make, even a beginner cook can make it.
Himic Maxon
[email protected]I'm allergic to eggs, so I used a flax egg instead. It worked perfectly!
Rofik Ulla
[email protected]This soup is a great way to get your kids to eat their vegetables.
Niana Smart
[email protected]I added some extra vegetables to the soup, like carrots and celery. It turned out great!
Luvuyo Zililo
[email protected]This soup is perfect for a cold winter day.
Ashraf Ahmed Ali Ahmed Ashraf Ahmed
[email protected]I'm not a fan of matzo ball soup, but this recipe changed my mind. It's so flavorful and comforting.
PAPPII GAD
[email protected]This 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
[email protected]I made this soup for a potluck and it was a big success. Everyone loved it!
GILBERT ESPINOZA
[email protected]This soup is a great way to use up leftover matzo.
Lillian Wilcoxen
[email protected]I'm not a vegetarian, but I really enjoyed this soup. The matzo balls were especially good.
Jutt Saab11
[email protected]This 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.