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Vegetarian Matzo Ball Soup. 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. To serve: Bring the soup to a simmer, and add the prepared matzo balls.

Savory chicken flavor without the meat. How do you infuse vegetable stock with savory flavor, golden color, and all of those yummy qualities that make chicken soup such a comfort? Matzo ball soup is typically a first course during Passover, consisting of matzo balls, chicken broth, and some carrots and celery. You can cook Vegetarian Matzo Ball Soup using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegetarian Matzo Ball Soup

  1. You need 4 of eggs.
  2. You need 3 tbsp of olive oil.
  3. It’s 1 cup of matzo meal.
  4. Prepare 1/4 c of seltzer or club soda.
  5. It’s 1 tsp of sea salt.
  6. It’s 3 of medium carrots, peeled and sliced thin.
  7. Prepare 1 (32 oz) of carton + 1 14 oz can of Swanson's vegetable stock.
  8. Prepare 1 c of fresh parsley, chopped.

But this (vegetarian! dairy-free!) matzo ball soup is more than a. In another soup pot, get your stock going. Our healing Vegetarian Matzo Ball Soup delivers all the "ah" of its traditional cousin with precisely the right amount of goodness (and good- for-you -ness) thanks to a clever use of shiitake mushrooms, tomato paste, and a pot full of seasonal vegetables. This vegetarian version of the traditional Jewish soup, a staple at Passover, uses seltzer in the matzo ball mixture鈥攊t is the secret to keeping them light and fluffy.

Vegetarian Matzo Ball Soup instructions

  1. Mix eggs well until pale in color. Add olive oil, mix well. Add matzo meal and mix lightly to incorporate. Add seltzer or club water and salt. Mix lightly until a firm dough forms..
  2. Refrigerate matzo ball dough for at least 30 minutes..
  3. Heat vegetable stock in a medium stock pot on med high. Add carrots and cook 10 minutes on a low boil..
  4. Form matzo ball mix in 2 inch balls with hands moistened with cold water. Drop in the stock and boil covered on med heat for 30 minutes. You should have 12 matzo balls. Check every 10 minutes and add water if stock evaporates. Add parsley 10 minutes before cooking is complete..

The matzo balls then simmer first in water and then in a salty broth before the fresh herbs are added. This healing vegetarian matzah ball soup delivers all the "ah" of its traditional cousin with precisely the right amount of goodness (and good-for-you-ness) thanks to a clever use of shiitake mushrooms, tomato paste, and a pot full of seasonal vegetables. This vegan matzo ball soup recipe is chock-full of vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it's vehicle for delicious Vegan Matzo Balls. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas.

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