Vegetarian Matzo Ball Soup
This savory, vegetable matzo ball soup is a delicious and quick meal on a cold evening.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 cooked matzo balls with 1 cup soup, 1/6 of recipe
170
Calories
5g
Protein
25g
Carbs
7g
Fat
4g
Fiber
7g
Sugar
172mg
Sodium
Saturated Fat 1 g · Cholesterol 69 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggs, lightly beaten
2
olive oil
2 tablespoons · or cooking oil of choice
low-sodium vegetable broth
1/8 cup
unsalted matzo meal
1/2 cup
fresh dill
1 tablespoon
salt
1/2 teaspoon, optional
low-sodium vegetable broth
6 cups
carrots, cut into 1/4-inch slices
4 medium
onions, coarsely chopped
2 medium
medium parsnips, sliced
1 1/2 cups
fresh dill
3 tablespoons
salt and pepper
to taste, optional
Instructions
- 1
Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.
- 2
Bring large pot of water to a boil; add a dash of salt. Using oiled hands, form dough into 12 1-inch balls.
- 3
Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.
- 4
While matzo balls are simmering, make soup by adding all broth ingredients and bringing to a boil.
- 5
Reduce heat and simmer for 20 minutes.
- 6
To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.
Source: USDA MyPlate Kitchen · Boston University Sargent Choice Nutrition Center
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