Vegetarian Matzo Ball Soup. Make the soup: Heat oil in a Dutch oven over medium-high heat. A note about the matzo balls: this recipe contains baking powder. Baking powder is mineral based, not grain based, and therefore it does not fall under the banner of "chametz," the group of foods that are banned for Passover.
A kosher-for-Passover vegetarian Matzo Ball Soup recipe with a savory broth made of carrots, onions, celery, mushrooms, garlic, ginger, and herbs. Stir in the milk and oil until thoroughly mixed. To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. You can cook Vegetarian Matzo Ball Soup using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Vegetarian Matzo Ball Soup
- Prepare 4 of eggs.
- Prepare 3 tbsp of olive oil.
- It’s 1 cup of matzo meal.
- You need 1/4 c of seltzer or club soda.
- Prepare 1 tsp of sea salt.
- Prepare 3 of medium carrots, peeled and sliced thin.
- You need 1 (32 oz) of carton + 1 14 oz can of Swanson's vegetable stock.
- Prepare 1 c of fresh parsley, chopped.
You can make this soup ahead of time, or start to prepare it while your matzo ball dough is chilling. Pour in vegan chicken broth, add poultry spice and Bay leaf and bring to a boil. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat.
Vegetarian Matzo Ball Soup instructions
- 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..
- Refrigerate matzo ball dough for at least 30 minutes..
- Heat vegetable stock in a medium stock pot on med high. Add carrots and cook 10 minutes on a low boil..
- 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..
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. Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer Â to develop flavor. Just before serving, add the dill and heat the soup through. Add more water if the vegetables seem crowded, then adjust the seasonings.