Vegetarian Matzo Ball Soup
This savory, vegetable matzo ball soup is a delicious and quick meal on a cold evening.
- Average Cost: $8.19
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Servings: 6
Recipe Source: https://www.myplate.gov/recipes
Ingredients for Matzo Balls:
- 2 eggs, lightly beaten
- 2 tablespoons olive oil
- 1/8 cup vegetable broth, low-sodium
- 1/2 cup unsalted matzo meal
- 1 tablespoon fresh dill
- Salt (1/2 teaspoon, optional)
Ingredients for Broth:
- 6 cups vegetable broth, low-sodium
- 4 carrots (cut into 1/4-inch slices)
- 2 onions, coarsely chopped
- 1 1/2 cups parsnips, sliced (medium)
- 3 tablespoons fresh dill salt and pepper (to taste, optional)
Directions
To Make Matzo Balls:
- 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.
- Bring large pot of water to a boil; add a dash of salt. Using olive oiled hands, form dough into 12 1-inch balls.
- Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.
To Make Broth:
- While matzo balls are simmering, make soup by adding all ingredients and bringing to a boil
- Reduce heat and simmer for 20 minutes.
- To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.
Serving Size: 2 cooked matzo balls with 1 cup soup
