Description
A vegetarian twist on the classic matzo ball soup, made with lots of fresh vegetables and spices.
Ingredients
Scale
- Broth
- 8 cups water or vegetable broth
- 1 large onion
- 2 stalks celery with leaves
- 1 large parsnip
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh dill
- 5 black peppercorns
- 6 cubes vegetable bouillon
- 1 bay leaf
- 1/4 teaspoon celery seed
- 1 pinch dried thyme
- 1 teaspoon salt
- Soup Ingredients
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced parsnip
- 1/2 cup chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Matzo Balls
- Matzo Meal / Matzo Ball Mix
- 2 eggs
- 2 Tbsp Vegetable Oil
Instructions
- In a large pot combine water/vegetable broth, large onion, celery with leaves, fresh parsley, fresh dill, parsnip, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
- Strain stock, set aside whole veggies (we love to eat those while we wait for the soup).
- Return stock to pot and stir in sliced veggies and spices.
- Bring to a boil, then reduce heat and simmer 30 minutes.
- Meanwhile, in a bowl, mix eggs, vegetable oil and matzo meal. Stir with a fork until evenly mixed.
- Chill in refrigerator for 15-20 minutes.
- Fill a pot with water and bring to a boil. Add salt (optional).
- Remove chilled mixture from the refrigerator.
- Wet hands and form batter into balls, approx. 1 in in diameter.
- Drop matzo balls into boiling water.
- Cover tightly, reduce heat and simmer about 20 minutes.
- Drain and add matzo balls to each bowl and fill it with soup.
- Top with fresh dill.