Vegetarian Matzo Ball Soup

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

Makes

6 Servings

Ingredients

• Ingredients for Matzo Balls:
• 2 eggs, lightly beaten
• 2 tablespoons olive oil (or cooking oil of choice)
• 1/8 cup low-sodium vegetable broth
• 1/2 cup unsalted matzo meal
• 1 tablespoon fresh dill
• salt (1/2 teaspoon, optional)
• Ingredients for Broth:
• 6 cups low-sodium vegetable broth
• 4 medium carrots, cut into 1/4-inch slices
• 2 medium onions, coarsely chopped
• 1 1/2 cups medium parsnips, sliced
• 3 tablespoons fresh dill
• salt and pepper (to taste, optional)

Directions

1. Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.
2. Bring large pot of water to a boil; add a dash of salt. Using oiled hands, form dough into 12 1-inch balls.
3. Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.
4. While matzo balls are simmering, make soup by adding all broth ingredients and bringing to a boil.
5. Reduce heat and simmer for 20 minutes.
6. 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. Learn more about: Herbs Carrots Onions Parsnips