Vegetarian Matzo Ball Soup
- 4 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon coarse salt
- Pinch of freshly ground pepper
- 1 cup matzo meal
- 1/2 cup seltzer
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 cup peeled, chopped sweet potatoes
- 1 cup peeled, chopped parsnips
- 1 (1-inch) piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 8 cups water (or homemade or store-bought, low-sodium vegetable broth)
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/2 cup minced fresh dill
- Coarse salt and freshly ground pepper
- This recipe is vegetarian
- Produce
- Bay leaves (2)
- Carrot (1)
- Celery, rib (1)
- Dill, fresh (1/2 cup)
- Garlic (2 cloves)
- Ginger, fresh (1 (1-inch) piece)
- Onion, medium (1)
- Parsnips (1 cup)
- Sweet potatoes (1 cup)
- Thyme, fresh (3 sprigs)
- Cooking & Baking
- Matzo meal (1 cup)
- Olive oil (2 teaspoons)
- Pepper, freshly ground (1 Pinch)
- Salt, coarse (1 teaspoon)
- Salt and freshly ground pepper, Coarse (1)
- Vegetable oil (1/4 cup)
- Drinks
- Seltzer (1/2 cup)
- Water (8 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on marthastewart.com
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Published April 5, 2012 (10 months ago).
43 people saved this recipe.
