The Best Vegetarian Matzo Ball Soup
Vegetarian matzo ball soup combines a rich, flavorful vegetable broth with light, fluffy matzo balls for the ultimate comfort food. Made with shiitake mushrooms, carrots, parsnips, and fresh herbs, this hearty soup is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Sautéing, Simmering, Boiling
- Cuisine: Jewish, Vegetarian
- Diet: Vegetarian
Ingredients
2 tablespoons extra virgin olive oil
4 tablespoons tomato paste
16 fresh shiitake mushrooms, washed, stems and caps separated, 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 (or homemade recipe)
Instructions
- Prepare the vegetables: Wash and chop the vegetables. Cut the carrots, parsnip, celery, and onions into chunks. Halve the garlic bulb and slice the shiitake mushroom caps.
- Cook the mushrooms: In a large pot, heat olive oil over medium heat. Add sliced shiitake mushroom caps and cook for 4-5 minutes until they soften and release their liquid.
- Make the broth: Add tomato paste and cook for 1-2 minutes. Add carrots, parsnip, onions, celery, garlic, turmeric, black pepper, and salt. Add water to cover the vegetables (about 10 cups). Bring to a boil, then simmer for 45 minutes to 1 hour.
- Prepare the matzo balls: Follow the instructions on the matzo ball mix, then refrigerate for 20 minutes. Roll the mixture into 1 to 1 ½-inch balls.
- Cook the matzo balls: Bring salted water to a boil. Gently add matzo balls and cook for 20-25 minutes, until they float and are fully cooked.
- Strain the soup: Once simmered, strain the soup to remove vegetables and herbs. Taste and adjust seasoning if needed.
- Serve: Ladle the broth into bowls and add 2-3 matzo balls per bowl. Garnish with parsley and dill. Serve immediately and enjoy!
Notes
For extra flavor, add herbs like thyme, rosemary, or bay leaves to the broth while simmering.
For spice, add red pepper flakes or a chopped chili pepper to the broth.
If gluten-free, use gluten-free matzo ball mix or homemade gluten-free matzo balls.
Matzo balls can be made in advance and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
