Matzo Ball Soup with Homemade Broth
Serves 6
This vegetarian version of the Passover classic includes a homemade broth and colorful vegetables for a satisfying, hearty, and comforting bowl. Make it any time of year! Do you like sinkers or floaters?
Ingredients
- 8 large eggs
- 1/2 cup extra virgin olive oil
- 1 teaspoon vegetable bouillon paste or granules
- 2 cups matzo meal
- 4 1/4 cups plus 2 tablespoons cold Vegetable Stock
- Kosher salt, to taste
- 2 carrots, cut into 1/8-inch batons
- 1 yellow onion, halved and cut into 1/8-inch slices
- 2 stalks celery, cut into 1/8-inch batons
- 4 sprigs parsley, chopped
Directions
- In a large bowl, mix eggs, olive oil, vegetable bouillon, matzo meal, and 2 tablespoons cold broth until well-combined. Cover and refrigerate at least 1 hour but no more than 2 hours. This is an important step, as your matzo balls will not cook properly if the batter is not properly rested.
- Bring a large pot of salted water to boil.
- Remove chilled matzo ball mixture from refrigerator. Dip hands in water to prevent sticking; then, roll batter to form matzo balls, about the size of a golf ball.
- Drop each matzo ball into salted boiling water. Reduce heat, cover tightly, and simmer 30 minutes.
- Meanwhile, in a separate pot, bring 4 cups stock to a boil. Season with salt, to taste.
- Add in carrots, onions, and celery. Reduce heat to simmer, and cook until vegetables are tender.
- Use a slotted spoon to transfer cooked matzo balls into broth. Give it one more swirl to combine the flavors. Serve with a sprinkle of chopped parsley.
Cook Tips
Looking for the classic chicken soup version? Simply substitute chicken stock for the vegetable stock and add shredded chicken. A little rendered chicken fat, or “schmaltz,” in the matzo ball batter can't hurt either!
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 430
- Fat: 0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0 g
- Cholesterol: 250.0 mg
- Sodium: 280.0 mg
- Carbohydrates: 37.0 g
- Fiber: 1.0 g
- Added Sugars: 1.0 g
- Sugar: 0 g
- Protein: 13.0 g