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Vegetarian Matzo Ball Soup Recipe

Photo: Rob Tannenbaum, Martha Steward Show

Adapted from Jonathan Foer, The Martha Stewart Show

It isn't chicken soup but it's the next best thing - homemade vegetarian broth with Matzo Balls. Healthy, easy and delicious!


For the Matzo Balls:

1/4 cup vegetable oil

1 teaspoon coarse salt

Pinch of freshly ground pepper

1 cup matzo meal

1/2 cup seltzer

For the Soup:

2 teaspoons olive oil

1 medium onion, chopped

1 rib celery, chopped

1 carrot, chopped

1 cup peeled, chopped sweet potatoes

1 cup peeled, chopped parsnips

1 (1-inch) piece fresh ginger, peeled and minced

2 cloves garlic, minced

8 cups water

2 bay leaves

3 sprigs fresh thyme

1/2 cup minced fresh dill

Coarse salt and freshly ground pepper


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

Yield: Serves 6–8

Used with the permission of