Vegetarian Matzo Ball Soup
Warm your soul with this comforting and flavorful Vegetarian Matzo Ball Soup, a plant-based twist on the classic Jewish comfort food. Perfectly fluffy matzo balls, made with a touch of seltzer water for an airy texture, float in a rich, savory vegetable broth brimming with tender carrots, parsnips, celery, and aromatic garlic. Fresh dill and parsley add a burst of herbaceous brightness, making each spoonful irresistibly vibrant. Simple to prepare yet deeply satisfying, this recipe is ideal for holidays, cozy dinners, or anytime you crave a nourishing bowl of soup. With a prep time of just 25 minutes and wholesome, pantry-friendly ingredients, this vegetarian soup offers heartwarming comfort that’s as delicious as it is timeless.
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Recipe Information
Ingredients
- 1 cup Matzo meal
- 3 large Eggs
- 0.25 cup Vegetable oil
- 0.25 cup Seltzer water
- 1 teaspoon Salt
- 3 medium Carrots
- 3 medium Celery stalks
- 1 large Yellow onion
- 1 large Parsnip
- 2 cloves Garlic cloves
- 8 cups Vegetable broth
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
Instructions
In a medium mixing bowl, whisk the eggs until well beaten. Add vegetable oil, seltzer water, and salt. Mix well.
Gradually stir in the matzo meal and combine until the mixture forms a thick, sticky dough. Cover and refrigerate for at least 30 minutes.
Meanwhile, prepare the vegetables. Peel and slice carrots, parsnip, and celery into bite-sized pieces. Dice the onion finely and mince the garlic.
In a large pot, heat the vegetable broth over medium heat. Add the prepared vegetables and garlic. Bring to a simmer and cook for 15-20 minutes until vegetables are tender.
While the broth is simmering, remove the matzo ball dough from the fridge. With wet hands, shape the dough into golf-ball-sized balls. You should have about 12-14 matzo balls.
Gently drop the matzo balls into the simmering broth. Cover the pot and reduce heat to low. Allow the matzo balls to cook for 30 minutes, undisturbed.
Once the matzo balls are fully cooked and puffed up, stir in the fresh dill, parsley, and black pepper. Adjust salt to taste if needed.
Serve the soup hot, making sure each bowl gets a few matzo balls and plenty of vegetables. Garnish with extra dill if desired.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 7321 mg | 318% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 55.2 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 594 mg | 46% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5574 mg | 119% | |
*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.
