This soothing Passover favorite goes vegetarian.
Recipe courtesy of The Jew and the Carrot.
For the matzo balls:
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt
For the broth:
6 cups vegetable stock
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, cut into 1/4 inch slices
2 tablespoons olive oil
1 bay leaf
2 green onions, including green parts, coarsely chopped
1/4 cup coarsely chopped parsley
salt and pepper
PREPARATION 1. To make the matzo balls: stir together eggs, butter and vegetable stock in a small bowl. Add the matzo meal, parsley, dill and 1/2 teaspoon salt. Stir until evenly combined. Cover and refrigerate for at least 15 minutes and up to 8 hours.
2. Bring a large pot of water to boil over high heat; add a dash of salt. Using wet hands, form the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce the heat and simmer for about 30 minutes. Matzo balls should be plump, tender and cooked through.
3. While the matzo balls are simmering, make the soup. Sauté onion, celery, and carrots in a large pot or dutch oven with olive oil, until vegetables are slightly brown, about 5 minutes. Add salt and pepper. Add stock and bay leaf and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in parsley and green onions and cook for another 10 minutes. Remove bay leaf and taste. Adjust seasonings to suit taste.
To serve: spoon a cooked matzo ball into a bowl and ladle soup over them.
Pair with yummy Potato Latkes with Pear Applesauce.
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