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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."

Vegetarian Matzo Ball Soup

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012

Ingredients

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

Directions

  1. 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.

  2. 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.

  3. Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.

  4. 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.

  5. 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.

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