Name: Vegetarian Matzo Ball Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Jewish
Ingredients: 6 cups water; 2 medium carrots, cut into thirds crosswise; 2 celery stalks, cut into thirds crosswise; 1 medium yellow onion, quartered; 10 sprigs parsley or dill; 4 crushed garlic cloves; 1 dried bay leaf (optional); 1/2 tsp black peppercorns; 1 1/2 tsp kosher salt (added later); 2 tsp everything seasoning; 2 tsp chili flakes; 1/2 tsp fennel seeds; 1/4 pint vegetable oil; 4 eggs, beaten well; 1/4 cup vegetable oil (or other neutral oil); 1/4 cup freshly chopped parsley or dill; 2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 cup prepared vegetable broth; 1 cup matzo meal; Water, for boiling matzo balls; Cooking spray; Prepared vegetable broth (for reheating); 3 medium carrots, peeled and cut into 1/2″ rounds; Parsley or dill, for garnish

Ingredients

6 cups water

2 medium carrots, cut into thirds crosswise

2 celery stalks, cut into thirds crosswise

1 medium yellow onion, quartered

10 sprigs parsley or dill

4 crushed garlic cloves

1 dried bay leaf (optional)

1/2 teaspoon black peppercorns

1 1/2 teaspoons kosher salt (for broth)

2 teaspoons everything seasoning

2 teaspoons chili flakes

1/2 teaspoon fennel seeds

1/4 pint vegetable oil (for chili oil)

4 eggs, beaten well

1/4 cup vegetable oil (or other neutral oil, for matzo balls)

1/4 cup freshly chopped parsley or dill

2 teaspoons kosher salt (for matzo balls)

1/2 teaspoon freshly ground black pepper

1/4 cup prepared vegetable broth

1 cup matzo meal

Water, for boiling matzo balls

Cooking spray

Prepared vegetable broth (for serving)

3 medium carrots, peeled and cut into 1/2″ rounds

Parsley or dill, for garnish

Instructions

Step 1: Make the vegetable broth by combining water, carrots, celery, onion, parsley or dill sprigs, garlic, bay leaf, black peppercorns, and salt (except the 1 1/2 teaspoons for the broth) in a large pot with a lid. Cover and bring to a simmer over high heat. Reduce to low and cook covered until vegetables are very tender, about 40 to 45 minutes.

Step 2: Meanwhile, prepare the chili oil (optional). In a heat-proof bowl, mix everything seasoning, chili flakes, and fennel seeds. Heat vegetable oil in a small saucepan over medium heat to 225°F (or until hot but not smoking). Pour the hot oil over the spices, stir, and allow to cool.

Step 3: Once the broth is ready, strain it through a fine mesh strainer, discarding solids. Stir in the 1 1/2 teaspoons kosher salt until dissolved. Taste and adjust seasoning if needed.

Step 4: To make the matzo balls, whisk together eggs, 1/4 cup vegetable oil, chopped herbs, 2 teaspoons kosher salt, pepper, and 1/4 cup prepared vegetable broth in a medium bowl. Fold in the matzo meal until the mixture is smooth with no dry spots. Cover with plastic wrap and chill in the refrigerator for 30 minutes to 2 hours.

Step 5: When ready to cook, bring a large pot of salted water to a boil and line a baking sheet with parchment paper sprayed with cooking spray. With wet hands, form the dough into 1-inch balls and place them on the baking sheet. You should have about 18 matzo balls. Handle the dough gently to avoid compacting it.

Step 6: Reduce the boiling water to a gentle simmer. Add the matzo balls, cover, and cook until they expand and are firm to the touch, about 20 minutes. Test by cutting one in half; the inside should be light and uniform in color and texture. If dense or dark, continue simmering.

Step 7: While the matzo balls cook, bring the strained vegetable broth back to a simmer. Add the 3 peeled and sliced carrots, cover, and cook until just tender, about 4 minutes.

Step 8: To serve, place matzo balls in bowls, ladle hot broth and carrots over them, and garnish with fresh parsley or dill and drizzle with chili oil if using.

Tips & Variations

Use fresh herbs like dill or parsley for the matzo balls to brighten the flavor.

For a milder broth, omit the chili flakes and chili oil.

Make the broth a day ahead to deepen the flavors and refrigerate overnight.

Matzo balls can be made gluten-free by using gluten-free matzo meal or a similar substitute.

Try adding other root vegetables like parsnips or turnips to the broth for added depth.

Storage

Store leftover matzo balls and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove until warmed through, adding a splash of water or broth if needed to loosen the broth. For longer storage, matzo balls freeze well—freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make the matzo balls ahead of time?

Yes, you can prepare the matzo ball dough and refrigerate it for up to 2 hours before cooking. Cook them just before serving for the best texture.

What if I don’t have matzo meal?

Matzo meal is essential for traditional matzo balls, but you can substitute crushed matzo crackers or use gluten-free binders if needed. Keep in mind texture and flavor will differ slightly.