Passover Recipes - Vegetarian Matzoh Ball Soup

Here's a great recipe for all you vegetarians who also honor dietary rules during Passover.

This recipe uses a basic vegetable broth. If you don't want to make your own broth, use 1 - 2 vegetarian vegetable broth cubes per 2 cups water. Note however, that it will significantly increase the sodium content of the soup.

Golden Vegetable Broth

2-4 tablespoons unsalted butter or olive oil (butter adds a nice flavor without much extra fat)
2 large sweet onions, peeled and chopped into 1/2 inch chunks
8 celery stalks (including leaves - they add lots of flavor!), chopped
4 carrots, peeled and chopped (it's ok to include carrot tops, but not the greens)
3 bay leaves
1 t salt
1 t poultry seasoning (to taste; add 1/4t first, then taste before adding more)
8 -10 cups water (to taste; less water intensifies the flavor)
1 cup minced fresh parsley

1. Place butter/oil in a heavy-bottomed pot (preferably a stockpot) and heat over medium heat. Add onions and cook until soft (3-5 minutes).
2. Add celery, carrots, bay leaves, and water.
3. Bring to a boil. Reduce heat and simmer, uncovered for 30 - 40 minutes.
4. Add parsley and simmer for another 10-15 minutes.
5. If a clear broth is desired, remove vegetables. However, they add color and taste to the finished soup.
6. Add matzoh balls before serving.


Matzoh Balls

4 eggs, separated
1 to 1 1/2 cups matzoh meal
3 tablespoons olive oil or vegetable oil
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon turmeric
dash pepper

1. Beat egg whites until stiff
2. In another bowl, beat yolks until creamy. Add oil, water, and stir until combined.
3. Fold egg whites into yolk mixture. Add matzoh meal 1/2 cup at a time and stir with a fork. Add matzoh meal until the mixture is of medium consistency.
4. Cover the bowl and refrigerate approximately one hour, or until stiff enough to roll into balls.
5. Form mixture into 1 to 1 1/2 inch balls and drop one by one into a large (at least 2 quart) pot of boiling water.
6. Cover pot and cool matzoh balls on low heat for approximately 30 minutes.
7. Add to soup several minutes before serving.
8. Makes about 20 matzoh balls

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