Vegetarian Matzo Ball Soup
Make this hearty Passover holiday classic with a twist -- no meat! -- with this family recipe from Jonathan Safran Foer, author of "New American Haggadah."
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, April 2012
For the Matzo Balls
- 4 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon coarse salt
- Pinch of freshly ground pepper
- 1 cup matzo meal
- 1/2 cup seltzer
For the Soup
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 cup peeled, chopped sweet potatoes
- 1 cup peeled, chopped parsnips
- 1 (1-inch) piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 8 cups water (or homemade or store-bought, low-sodium vegetable broth)
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/2 cup minced fresh dill
- Coarse salt and freshly ground pepper
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.