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Vegetarian Matzo Ball Soup

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

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)


To Make Matzo Balls: 

  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 olive 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. 

To Make Broth:

  1. While matzo balls are simmering, make soup by adding all ingredients and bringing to a boil
  2. Reduce heat and simmer for 20 minutes.
  3. 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
Total Fat6 g
Saturated Fat1 g
Cholesterol55 mg
Sodium129 mg
Total Carbohydrate25 g
Dietary Fiber4 g
Total Sugars7 g
Added Sugars included1 g
Protein4 g
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