Rating: 3.66 stars
104 Ratings
  • 5 star values: 24
  • 4 star values: 39
  • 3 star values: 24
  • 2 star values: 16
  • 1 star values: 1

For a hearty lunch or dinner, make this Passover holiday classic with a twist—no meat!—with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."

The Martha Stewart Show, Episode 7128

Gallery

Read the full recipe after the video.
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Ingredients

For the Matzo Balls
For the Soup

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

104 Ratings
  • 5 star values: 24
  • 4 star values: 39
  • 3 star values: 24
  • 2 star values: 16
  • 1 star values: 1
Rating: Unrated
04/10/2017
Where do the carrots that are in the picture come from if all the solids are drained from broth