Hearty Vegetarian Motzah Ball Soup
Warm your soul with this *Hearty Vegetarian Matzah Ball Soup*, a plant-based twist on the traditional comfort food that’s perfect for chilly evenings or holiday celebrations. This nourishing recipe features light and fluffy matzah balls—made extra tender with sparkling water—nestled in a flavorful broth brimming with sautéed carrots, celery, onion, and optional parsnip. Infused with fresh dill, garlic, and a fragrant bay leaf, the soup strikes the perfect balance of savory and aromatic. Whether you're seeking a Passover-friendly dish or simply craving cozy flavors, this vegetarian matzah ball soup delivers wholesome goodness in every spoonful. Garnish with vibrant parsley and dill for a beautiful finish, and enjoy it piping hot for maximum comfort.
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Recipe Information
Ingredients
- 1 cup matzah meal
- 2 large eggs
- 0.5 cup sparkling water
- 0.25 cup vegetable oil (or melted unsalted butter)
- 1 teaspoon salt
- 2 tablespoons dill (chopped, optional)
- 3 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 1 medium parsnip (peeled and chopped, optional)
- 2 cloves garlic (minced)
- 8 cups vegetable broth
- 2 tablespoons fresh parsley (chopped, for garnish)
- 2 tablespoons fresh dill (chopped, for garnish)
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 1 whole bay leaf
Instructions
In a medium bowl, whisk together the eggs, vegetable oil, and sparkling water until well combined.
Add the matzah meal, salt, and chopped dill (if using) to the wet ingredients, and mix until a thick batter forms. Cover the bowl and refrigerate for at least 30 minutes.
While the matzah ball mixture chills, heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and parsnip (if using) and sauté until the vegetables are softened, about 8-10 minutes.
Add the vegetable broth and bay leaf to the pot. Bring the soup to a simmer, cover, and let it cook gently while you prepare the matzah balls.
Wet your hands with water and form the chilled matzah mixture into 1-inch balls. You should have about 10-12 balls, depending on size.
Gently drop the matzah balls into the simmering soup. Cover the pot and let the soup cook for 30-40 minutes, or until the matzah balls are firm and puffed up.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls, making sure each serving gets a few matzah balls and vegetables. Garnish with fresh parsley and dill, and serve hot.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1313 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
