Vegetarian Matzo Ball Soup Recipe (With Video)

Servings:

6

Matzo ball soup is traditionally made with homemade chicken broth and schmaltz or rendered chicken fat. Novelist Jonathan Safran Foer shared his vegetarian matzo ball soup recipe with us. It uses parsnips and sweet potatoes in addition to the usual carrots, celery, and onion. Water or vegetable broth replaces the usual meaty liquid. Fresh ginger and garlic flavor the soup, along with dill and thyme. The matzo balls are traditional, made with seltzer for a light, fluffy texture—and they’re cooked in the broth just like in classic versions. It's a satisfying soup for lunch or dinner—and too good to only enjoy at Passover.

Making Vegetarian Matzo Ball Soup Ahead

You can form the matzo balls up to a month ahead. Freeze them on the baking sheet until solid, then transfer them to airtight containers and store in the freezer.

The soup can also be made up to a month ahead and frozen.

Directions

Make mixture for matzo balls:

In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
Cook vegetables and aromatics for soup:

Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes.
Add liquid and herbs and simmer:

Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes.

Do not let liquid come to a boil.
Strain, season, and keep warm:

Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
Boil water and prep baking sheet:

Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
Form matzo balls:

Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. Frozen matzo balls can be added directly to boiling water.

At this point, matzo balls can be transferred to freezer.
Cook matzo balls and serve in soup:

Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.