Vegetarian Matzo Ball Soup
Vegetarian Matzo Ball Soup
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Ingredients
- 4 eggs
- 3 tablespoons vegetable oil
- 1 cup matzo meal
- 1 teaspoon kosher salt
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¼ teaspoon Morton & Bassett Ground White Pepper
-
½ teaspoon Morton & Bassett Italian Herb Blend
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½ teaspoon Morton & Bassett Onion Powder
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½ teaspoon Morton & Bassett Garlic Powder
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½ teaspoon Morton & Bassett Poultry Seasoning
- 2-4 tablespoons seltzer water
- 8 cups vegetable stock
- 2 carrots, chopped
- 1 leek, thinly sliced
- 2 tablespoons flat leaf parsley
- 2-3 sprigs dill
Directions
Start by making the dumpling dough. In a bowl, whisk together eggs and oil. Add matzo meal, salt, M&B Ground White Pepper, M&B Italian Herb Blend, M&B Onion Powder, M&B Garlic Powder, and M&B Poultry Seasoning, mixing together thoroughly. Add seltzer water, mix again, then let rest in the fridge until cold, about an hour.
Bring a pot of water to a boil. When the dough is chilled, form balls that are about 1 inch in diameter. Carefully drop the matzo balls into the boiling water, lower the temperature to a simmer, and let cook uncovered. The matzo balls will expand and be cooked after 25-30 minutes. When cooked through, drain and set aside.
While matzo balls are cooking, prepare the broth. Add carrots, leek, and parsley into a pot with vegetable stock. Bring to a boil and cook until carrots become tender, 10-15 minutes.
Lower the soup to a gentle simmer. Add matzo balls and serve with a garnish of dill and additional parsley.