Hearty Vegetarian Matzo Ball Soup
Warm and comforting, this Hearty Vegetarian Matzo Ball Soup brings together the satisfying texture of matzo balls with a flavorful vegetable-rich broth. Perfect for chilly days or as a nourishing meal, this kosher soup is easy to prepare and is sure to please both vegetarians and non-vegetarians alike. With the addition of colorful vegetables like bell pepper, celery, and carrots, this dish is not only delicious but also visually appealing. Share this delightful recipe with family and friends, and create lasting memories around the dinner table.
6
Servings
350
Calories
15
Ingredients
Ingredients
eggs
2 (lightly beaten)
unsalted butter
2 tablespoons (melted (or substitute with vegetable oil))
vegetable stock
2 tablespoons ((or water))
unsalted matzo meal
1/2 cup
flat leaf parsley
1 tablespoon (minced)
dried dill
1/2 teaspoon ((or use 1 tablespoon fresh dill))
salt
1/2 teaspoon
vegetable stock
6 cups
red bell pepper
1 (coarsely chopped)
celery stalk
1 (coarsely chopped)
carrot
1 (cut into 1/4 inch slices)
bay leaf
1
green onions
2 (coarsely chopped (including green parts))
parsley
1/4 cup (coarsely chopped)
salt and pepper
to taste
Instructions
1
In a small bowl, combine the lightly beaten eggs, melted unsalted butter (or vegetable oil), and vegetable stock. Stir until well blended.
2
Gradually add the matzo meal, minced parsley, dried dill, and 1/2 teaspoon salt into the egg mixture, stirring until fully combined.
3
Cover the mixture and refrigerate for a minimum of 15 minutes, or up to 8 hours to allow the flavors to meld.
4
In a large pot, bring water to a rolling boil. Add a dash of salt to the boiling water.
5
Dampen your hands with water and form the matzo dough into approximately 12 balls, each about 1 inch in diameter. Carefully drop each ball into the boiling water.
6
Reduce heat and allow the matzo balls to simmer for about 30 minutes, until they are plump, tender, and cooked through.
7
While the matzo balls are cooking, prepare the soup. In a large Dutch oven, combine the vegetable stock, chopped red bell pepper, chopped celery, carrot slices, and the bay leaf.
8
Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for 20 minutes.
9
After 20 minutes, add the green onions and chopped parsley to the soup. Continue to cook for an additional 10 minutes.
10
Remove the bay leaf from the soup and taste for seasoning. Adjust with salt and pepper according to your personal preference.
11
Once the matzo balls are cooked, carefully transfer them to a plate.
12
To serve, place two matzo balls in individual bowls and ladle the flavorful vegetable soup over them.
Nutrition Information
11.7g
Fat
46.7g
Carbs
6.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Vegetarian Matzo Ball Soup.
Is this soup suitable for a vegetarian diet?
Yes, this is a vegetarian recipe that uses vegetable stock and eggs.
Is this recipe considered kosher?
Yes, the recipe is described as a kosher soup option.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in one serving of this soup?
There are 350 calories per serving.
What is the protein content per serving?
Each serving contains 6.7g of protein.
How much fat is in a serving of this matzo ball soup?
Each serving contains 11.7g of fat.
What are the carbohydrate counts for this recipe?
One serving contains 46.7g of carbohydrates.
Can I use oil instead of butter for the matzo balls?
Yes, you can substitute the 2 tablespoons of unsalted butter with vegetable oil.
How long should I refrigerate the matzo ball dough?
The mixture should be refrigerated for a minimum of 15 minutes, or up to 8 hours.
What size should the matzo balls be when formed?
The dough should be formed into approximately 12 balls, each about 1 inch in diameter.
How long do the matzo balls need to cook in the water?
Simmer the matzo balls for about 30 minutes until they are plump and tender.
What vegetables are used in the soup broth?
The broth includes red bell pepper, celery, carrots, green onions, and parsley.
How much vegetable stock is required for the soup base?
You will need 6 cups of vegetable stock for the soup broth.
Can I use fresh dill instead of dried dill?
Yes, you can substitute the 1/2 teaspoon of dried dill with 1 tablespoon of fresh dill.
What is the preparation for the carrots in the soup?
The carrots should be cut into 1/4 inch slices.
How do I prevent the matzo dough from sticking to my hands?
Dampen your hands with water before forming the dough into balls.
What is the first step in making the matzo balls?
In a small bowl, combine the beaten eggs, melted butter (or oil), and 2 tablespoons of vegetable stock.
How long does the vegetable soup simmer before adding greens?
The vegetable mixture should simmer for 20 minutes before adding green onions and parsley.
Should the bay leaf be eaten?
No, you should remove the bay leaf from the soup before serving.
When are the green onions and parsley added to the soup?
They are added after the initial 20-minute simmer and cooked for an additional 10 minutes.
How many matzo balls are served per bowl?
The recipe recommends placing two matzo balls in each individual bowl.
What type of matzo meal should be used?
The recipe calls for 1/2 cup of unsalted matzo meal.
Is there a vegan option for this recipe?
While the base recipe contains eggs, it is tagged as having a 'vegan option' which would require appropriate egg substitutes.
How are the eggs prepared for the mixture?
The 2 eggs should be lightly beaten before being combined with other ingredients.
What gives the soup its visual appeal?
The addition of colorful vegetables like red bell pepper, celery, and carrots provides a visually appealing look.
Can I prepare the matzo ball dough in advance?
Yes, you can refrigerate the dough for up to 8 hours before cooking.
What is the total number of ingredients used?
There are 15 ingredients in total for this recipe.
What type of parsley is used in the matzo balls?
The recipe uses minced flat leaf parsley for the matzo ball mixture.
How should the final seasoning be adjusted?
After removing the bay leaf, taste the soup and add salt and pepper according to your personal preference.