This vegetarian matzo ball soup recipe is a comforting and filling classic that can be enjoyed by anyone, including vegans and vegetarians. It features fluffy homemade matzo balls made with a blend of matzo meal, baking powder, vegetable oil, eggs (or egg replacer), water and salt in a flavorful broth full of fresh vegetables.
- 1 cup matzo meal
- 2 teaspoons baking powder
- 2 tablespoons vegetable oil
- 4 eggs or egg replacer equivalent to four eggs
- 1/2 cup cold water
- 1 teaspoon salt
- 8 cups vegetable broth
- 1 large onion diced
- 3-4 carrots peeled and sliced into rounds or half-rounds
- Salt & Pepper to taste
Preparation for the Matzo Balls:
- In a bowl mix together the flour mixture (matzoh meal, baking powder) with your seasoning.
- In another bowl whisk together the wet ingredients: Eggs (or egg replacer), Oil& Water until everything is evenly combined.
- Add the dry ingredients into this Whisked Wet Mixture gradually stirring it just enough to combine fully without any lumps.
- Slightly cover it as you put in fridge at least for an hour.
Instructions for Soup:
- Dice your onions into tiny dice sized bits using sharp knife or mandolin attachment on food processor if available.
- Slice up peeled carrots into thin slices about same size as diced onion pieces along with other veggies.
7.In a heavy-bottomed pot over medium heat add little oil then cook your onions till they become translucent but not browned yet which should take about five minutes; turn down heat if necessary so that they don’t start browning too soon!
8.Add sliced carrot pieces next followed by any other additional vegetables you want to add in, after which season it with salt and pepper.
- Cook all the veggies together for about 20 minutes or until they have started to soften and are becoming nicely fragrant!
- Pour in your vegetable broth (or preferred alternative) into pot once veggies are done cooking completely then bring everything to boil before turning heat down cover & simmering for at least additional 30-40 minutes.
Cooking Time & Temperature Guidelines
- Preparation time: around 15 min
- Cooking time: around 1 Hour
- Make sure your matzo meal mixture is refrigerated well enough so that it has cooled down – this helps keep the balls fluffy.
- If you’re short on time, store-bought matzo ball mix can be used instead of making from scratch. But homemade taste best!
This recipe is quite versatile when it comes to seasoning options! A few suggested ones include:
* Dill and garlic powder added directly into soup while cooking up your onion pieces.
* Chopped fresh parsley added during final preparation stage just before serving the soup.
Recommended Tools to Make this Recipe
There aren’t too many things needed extra specifically besides kitchen basic equipments like mixing bowls, sharp knives etc but following items might come handy :
• Medium bowl; large saucepan
To Sum Up:
This vegetarian Matzo Ball Soup Recipe provides a comforting and flavor-packed dish perfect as a main course or appetizer option especially during colder months! You will love how hearty yet simple one bowl meal can be made by using simple pantry ingredients as long as some patience put towards making eggsless dumplings(from scratch)!
Can I use a substitute for eggs in the matzo balls?
Yes, you can use a flax or chia seed egg as an alternative to regular eggs in this vegetarian matzo ball soup recipe. To make one flax or chia seed egg, mix 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it becomes gelatinous. Use this mixture as a replacement for each egg called for in the recipe.
Can I make the matzo balls ahead of time?
Yes, you can prepare the matzo balls up to a day before serving them. Just form them into balls and refrigerate them until ready to cook in boiling water or broth.
Can I freeze leftover soup?
Absolutely! This vegetarian matzo ball soup recipe is perfect for making ahead of time and freezing leftovers for later use. Once cooled, store any leftover soup in an air-tight container and freeze it for up to three months. Thaw it overnight in the refrigerator before reheating on the stove over medium-low heat until heated through.