The Best Vegetarian Matzo Ball Soup

Why You’ll Love This Recipe

This vegetarian matzo ball soup is everything you want in a soup: rich, savory, and full of flavor. The hearty vegetable broth made with shiitake mushrooms, carrots, parsnips, onions, and fresh herbs creates a base that’s deeply satisfying yet light. The matzo balls, whether from the box or homemade, add a soft, comforting texture to the soup. With turmeric and a bit of black pepper, the broth gets a warm, slightly earthy flavor. It’s an ideal dish for a chilly evening or a family gathering, and it’s both nourishing and delicious.

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 tablespoons tomato paste
• 16 fresh shiitake mushrooms, thoroughly washed, stems and caps separated and caps sliced
• 1 to 1 ½ teaspoon salt (adjust to taste)
• ½ teaspoon turmeric
• ¼ teaspoon black pepper
• 3 medium carrots, cut into chunks
• 1 large parsnip, cut into chunks
• 1 yellow onion, unpeeled, quartered
• 1 red onion, unpeeled, quartered
• 3 celery stalks, cut into chunks
• 1 head of garlic, unpeeled, cut in half width-wise
• 1 bunch of fresh dill
• 1 bunch of parsley
• 1 pack of matzah ball mix, prepared according to directions (you can also use a homemade recipe)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the vegetables:
   Start by washing and chopping the vegetables. Cut the carrots, parsnip, celery, and onions into chunks, and halve the garlic bulb. Slice the shiitake mushroom caps and separate them from the stems.
2. Cook the mushrooms:
   In a large pot, heat the olive oil over medium heat. Add the sliced shiitake mushroom caps and cook for 4-5 minutes, stirring occasionally, until the mushrooms release their liquid and begin to soften.
3. Make the broth:
   Add the tomato paste to the pot with the mushrooms and cook for 1-2 minutes, stirring to combine. Add the carrots, parsnip, onions, celery, garlic, turmeric, black pepper, and salt. Fill the pot with about 10 cups of water or enough to cover the vegetables. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 45 minutes to an hour, or until the vegetables are tender and the flavors have melded together.
4. Prepare the matzo balls:
   While the soup is simmering, prepare the matzo ball mix according to the instructions on the package. Once mixed, allow the matzo balls to rest in the refrigerator for about 20 minutes. After resting, roll the mixture into balls (typically about 1 to 1 ½ inches in diameter).
5. Cook the matzo balls:
   Bring a separate pot of salted water to a boil. Gently drop the matzo balls into the boiling water and cook for 20-25 minutes, or until they float to the top and are fully cooked through. Avoid stirring the water too much during this time to prevent the matzo balls from breaking apart.
6. Strain the soup:
   Once the soup has finished simmering, strain out the vegetables and herbs. You can either discard them or save them for another use. Taste the broth and adjust the seasoning if necessary with more salt or pepper.
7. Serve:
   Ladle the broth into bowls, placing a couple of cooked matzo balls in each bowl. Garnish with fresh parsley and dill. Serve immediately, and enjoy the comforting flavors of your vegetarian matzo ball soup!

Servings and Timing

• Servings: This recipe makes about 6 servings.
• Prep Time: 15 minutes.
• Cook Time: 1 hour 15 minutes (45 minutes for the broth, 25 minutes for the matzo balls).
• Total Time: 1 hour 30 minutes.

Variations

• Add more vegetables: For a heartier soup, you can add other vegetables like zucchini, sweet potatoes, or turnips.
• Spicy version: If you enjoy a bit of heat, you can add a pinch of red pepper flakes or a chopped chili pepper to the broth while it simmers.
• Gluten-free option: You can use gluten-free matzo ball mix to make this soup gluten-free, or use a homemade gluten-free matzo ball recipe.
• Vegan option: Ensure that your matzo ball mix is vegan or make your own matzo balls using vegetable broth and egg substitutes like flax eggs.

Storage/Reheating

• Storage: Store any leftover soup and matzo balls in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the soup without the matzo balls for up to 3 months. For best results, freeze the matzo balls separately and add them to the soup when reheating.
• Reheating: Reheat the soup over medium heat on the stovetop, and cook the matzo balls in the soup for a few minutes before serving.

FAQs

Can I use different mushrooms instead of shiitake?

Yes, you can substitute shiitake mushrooms with cremini, button, or portobello mushrooms, though shiitake mushrooms add a unique depth of flavor.

Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well without the matzo balls for up to 3 months.

How can I make my matzo balls fluffier?

To make fluffier matzo balls, be sure not to overwork the mixture when preparing the matzo ball dough. Allowing them to rest in the fridge for 20 minutes also helps with texture.

Can I use store-bought matzo balls?

Yes, you can use store-bought matzo balls if you’re short on time, though homemade matzo balls will add an extra special touch to the soup.

Is this soup gluten-free?

This recipe can be made gluten-free by using a gluten-free matzo ball mix or making your own gluten-free matzo balls.

Can I add more herbs to the soup?

Absolutely! Fresh thyme, rosemary, or bay leaves can all enhance the flavor of the broth. Just add them while the soup is simmering and remove them before serving.

How do I know when the matzo balls are fully cooked?

Matzo balls are done when they float to the surface of the water and have cooked for at least 20-25 minutes. You can test one by cutting it in half to ensure it’s fully cooked inside.

Can I make this soup spicier?

If you like spice, you can add red pepper flakes or fresh chili to the broth to add heat. Adjust the amount according to your spice preference.

Can I make this soup without tomatoes?

Yes, the tomato paste helps enrich the flavor, but you can omit it if you prefer a more neutral broth.

Can I use other herbs besides dill and parsley?

Yes, you can experiment with other herbs like basil, tarragon, or thyme for a different flavor profile.

Conclusion

The Best Vegetarian Matzo Ball Soup is a nourishing, comforting dish that’s perfect for any occasion. With a rich, flavorful broth packed with vegetables and herbs, along with fluffy, light matzo balls, this soup will warm you from the inside out. It’s ideal for family gatherings, holidays, or any time you’re craving something hearty and wholesome. Whether you’re a vegetarian or simply want to enjoy a plant-based twist on a classic, this soup is sure to become a favorite in your kitchen.

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