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Vegetarian Matzo Ball Soup Recipe

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★★★★★

4.7 from 135 reviews

A comforting and flavorful Vegetarian Matzo Ball Soup featuring a rich homemade vegetable broth, tender matzo balls, and a hint of aromatic chili oil, perfect for a warming, wholesome meal.

Ingredients

Scale

Vegetable Broth

  • 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)

Chili Oil (optional)

  • 2 tsp everything seasoning
  • 2 tsp chili flakes
  • 1/2 tsp fennel seeds
  • 1/4 pint vegetable oil

Matzo Balls

  • 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

For Cooking and Serving

  • 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

Instructions

  1. Make vegetable broth: In a large pot with a lid over high heat, combine all broth ingredients except salt. Cover, bring to a simmer, then reduce heat to a low simmer, and cook covered until vegetables are very tender, about 40 to 45 minutes.
  2. Make chili oil (if using): In a medium heat-proof bowl, combine everything seasoning, chili flakes, and fennel seeds. In a small saucepan over medium heat, heat the oil to 225°F. Pour the hot oil over the spice mixture, stir gently, and let cool.
  3. Strain and season broth: When broth is done simmering, strain it through a fine mesh strainer, discarding solids. Stir in kosher salt until dissolved, taste, and add more salt if necessary.
  4. Make matzo balls: In a medium bowl, whisk together eggs, vegetable oil, chopped herbs, salt, pepper, and 1/4 cup of prepared vegetable broth. Fold in matzo meal until fully combined and no dry spots remain. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, up to 2 hours.
  5. Shape matzo balls: When ready to cook, heat a large pot of salted water to a boil. Line a baking sheet with parchment paper and grease with cooking spray. Wet your hands, shape the matzo dough into approximately 1-inch diameter balls, about 18 in total, and place on the baking sheet. Handle the dough gently to avoid compacting.
  6. Cook matzo balls: Reduce heat under the pot so water is gently simmering. Add matzo balls to the water, cover, and cook until they have expanded and are firm to the touch, about 20 minutes. Test doneness by cutting one in half—texture and color should be consistent throughout.
  7. Prepare broth with carrots: Meanwhile, bring the strained vegetable broth back to a simmer. Add the peeled and sliced carrots, cover, and cook until just tender, about 4 minutes.
  8. Serve: Add cooked matzo balls to serving bowls, ladle over the hot broth and carrots, and garnish with fresh herbs and the prepared chili oil if desired.

Notes

  • For best matzo balls, avoid over-handling the dough to keep them light and fluffy.
  • The chili oil adds a nice spicy kick but can be omitted for a milder soup.
  • You can prepare the vegetable broth and chili oil in advance to save time.
  • Use fresh herbs like parsley or dill to enhance the soup’s aroma and flavor.
  • If you don’t have matzo meal, gluten-free breadcrumbs can be a substitute but will change texture.

Keywords: Vegetarian Matzo Ball Soup, Matzo Ball Soup, Jewish Soup, Vegetarian Soup, Comfort Food

Find it online: https://thefoodrecipe.com/vegetarian-matzo-ball-soup-recipe/