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Vegetarian Matzo Ball Soup
Recipes
Vegetarian Matzo Ball Soup
6 servings
45 minutes total

Ingredients

  • 1 (4.5 oz) package matzo ball soup mix
  • 2 large eggs
  • ¼ cup + 1 tablespoon vegetable oil, divided
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh Italian parsley
  • 1 lemon, for juice
  • 1 (10 oz) package frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
  • 2 cups crinkle-cut carrots
  • 6 cups vegetable broth (or stock)

Steps

    1. Place in medium bowl: matzo ball packet (from soup mix), eggs, 1 tablespoon soup base seasoning (from soup mix), and ¼ cup oil. Stir until combined; chill 15 minutes. Chop dill and parsley finely. Juice lemon (2 tablespoons).
    2. Meanwhile, heat 6-quart saucepan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then stir in seasoning blend and carrots; cook 3–4 minutes, stirring occasionally, until vegetables are hot. Stir in broth and remaining soup base seasoning (from soup mix). Reduce heat to medium-low; cover and simmer 10 minutes.
    3. Wet hands and form (or scoop) matzo mixture into 1-inch balls (about 12). Drop matzo balls gently into soup; cover and simmer 13–15 minutes until matzo balls have puffed. Stir dill, parsley, and lemon juice gently into soup. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 240, Total Fat 14g, Sat Fat 2g, Trans Fat 0g, Chol 60mg, Sodium 2470mg, Total Carb 23g, Fiber 2g, Total Sugar 9g, (Incl. 3g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 0%, Potassium 4%