Passover
| Vegetarian Matzo Ball Soup Recipe |
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KosherEye.com
Adapted from Jonathan Foer, The Martha Stewart Show It isn't chicken soup but it's the next best thing - homemade vegetarian broth with Matzo Balls. Healthy, easy and delicious! Ingredients: For the Matzo Balls: For the Soup: Directions Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour. Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve. Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside. Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water. Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately Notes: Yield: Serves 6 |
