Vegetarian Matzo Ball Soup

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

Yield

6 Servings

Serving size

2 cooked matzo balls with 1 cup soup, 1/6 of recipe

Rating

2.94 of 5 (87 ratings)

Food groups

• Grains: 1/2 ounces
• Protein Foods: 1/2 ounces
• Vegetables: 3/4 cups

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. Wash hands with soap and water.
2. To Make Matzo Balls : Stir together eggs, oil, and vegetable stock in a small bowl.
3. Add matzo meal, dill, and salt.
4. Stir until evenly combined.
5. Cover and refrigerate 15 minutes to 8 hours.
6. Bring large pot of water to a boil; add a dash of salt.
7. Using oiled hands, form dough into 12 1-inch balls.
8. Drop the balls one at a time into the boiling water.
9. Reduce heat and simmer for 30 minutes.
10. To Make Broth : While matzo balls are simmering, make soup by adding all broth ingredients and bringing to a boil.
11. Reduce heat and simmer for 20 minutes.
12. To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.

Nutrition per serving

Notes

Recipe cost can be reduced by substituting dried dill for fresh dill.

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Source

Recipe by: Boston University Sargent Choice Nutrition Center

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetarian-matzo-ball-soup. Federal works are public domain in the United States.