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Vegetarian Matzo Ball Soup

Vegetarian Matzo Ball Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 65 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Matzo Balls

    • 🥚 2 eggs
    • 3 tbsp vegetable oil
    • 3 tbsp vegetable stock
    • 1/2 cup matzo meal
    • 1 tsp dried dill
    • 🧂 1/2 tsp salt

  • Soup

    • 6 cups vegetable broth
    • 🥕 1 cup diced carrots
    • 1 cup chopped celery
    • 🧅 1 cup chopped onion
    • 1 tbsp chopped fresh parsley
    • 🧂 Salt and pepper to taste

STEPS

1

Mix eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate for 15 minutes to 8 hours.

2

Bring a large pot of salted water to a boil. Using oiled hands, form dough into 12 1-inch balls.

3

Drop the matzo balls into the boiling water one by one. Reduce heat and simmer for 30 minutes.

4

While the matzo balls are simmering, prepare the soup by heating vegetable broth and adding carrots, celery, onion, parsley, salt, and pepper to taste.

5

Reduce soup heat and simmer for 20 minutes.

6

To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.

NUTRIENTS

Per 1 serving

🔥

170

Calories

  • 4
    Protein
  • 25
    Carbs
  • 6
    Fats

💡 Refrigerating the matzo ball mixture helps them become firmer, making them easier to form.Use fresh parsley for a more vibrant flavor in the soup.For a richer flavor, consider simmering the soup with a bay leaf or thyme sprig.