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Vegetarian Matzo Ball Soup

A vegetarian version of the classic.
Total Time40 minutes
Servings: 4

Ingredients

  • 1 package matzo ball mix I like Manischewitz's product.
  • 2 eggs beaten
  • 2 TBSP canola oil
  • salt and pepper
  • 1 TBSP margarine or butter
  • 1 large carrot finely diced
  • 1 rib celery including leaves, finely diced
  • 1/2 large onion finely diced
  • 1 clove garlic minced
  • 1 bay leaf
  • 1 TSP dried dill
  • 1 TSP celery salt
  • 1 TSP celery seed
  • 5 cups vegetable broth
  • 2 TBSP flat leaf parsley finely chopped
  • 2 TBSP fresh dill finely chopped
  • salt and pepper

Instructions

  • Combine matzo meal with eggs, oil and salt and pepper according to package directions and mix to combine. Place combined mixture in the refrigerator to chill while preparing the soup (15-30 minutes).
  • In a large soup pot or dutch oven, heat margarine on medium heat and add carrot, celery, onion and garlic.
  • Sautee for 4-5 minutes until vegetables begin to soften. Add bay leaf, celery salt, celery seed and broth and bring to a boil.
  • While soup is coming to a boil, form matzo mixture into golf ball sized balls. One package of mix should make 4-6 balls.
  • Drop balls into boiling soup and allow to cook at a simmer, covered for 20 minutes.
  • Serve garnished with extra dill.