Vegetarian Matzo Ball Soup

Name: Vegetarian Matzo Ball Soup
Ingredients: 4 large eggs; 0.25 cup vegetable oil; 1 teaspoon coarse salt; Pinch of freshly ground pepper; 1 cup matzo meal; 0.5 cup seltzer; 2 teaspoons olive oil; 1 medium onion, chopped; 1 rib celery, chopped; 1 carrot, chopped; 1 cup peeled, chopped sweet potatoes; 1 cup peeled, chopped parsnips; 1 (1-inch) piece fresh ginger, peeled and minced; 2 cloves garlic, minced; 8 cups water (or homemade or store-bought, low-sodium vegetable broth); 2 bay leaves; 3 sprigs fresh thyme; 0.5 cup minced fresh dill; Coarse salt and freshly ground pepper

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Martha Stewart Test Kitchen

Updated on March 15, 2021

For a hearty lunch or dinner, make this Passover holiday classic with a twist—no meat!—with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."

Ingredients

For the Matzo Balls

4 large eggs
¼ cup vegetable oil
1 teaspoon coarse salt
Pinch of freshly ground pepper
1 cup matzo meal
½ cup seltzer

For the Soup

2 teaspoons olive oil
1 medium onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 cup peeled, chopped sweet potatoes
1 cup peeled, chopped parsnips
1 (1-inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
8 cups water (or homemade or store-bought, low-sodium vegetable broth)
2 bay leaves
3 sprigs fresh thyme
½ cup minced fresh dill
Coarse salt and freshly ground pepper

Directions

Make the 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.
Make the 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 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. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
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.

Rob Tannenbaum

Originally appeared: The Martha Stewart Show, Episode 7128