Recipe: Yummy Vegetarian Matzo Ball Soup

Vegetarian Matzo Ball Soup. When all matzo balls are formed and water is boiling, carefully drop each one into the boiling water. In another soup pot, get your stock going. Our healing Vegetarian Matzo Ball Soup delivers all the "ah" of its traditional cousin with precisely the right amount of goodness (and good-for-you-ness) thanks to a clever use of shiitake mushrooms, tomato paste, and a pot full of seasonal vegetables.

No-Chicken Matzo Ball Soup (Pareve, Passover). Over the years, I've tried my hand at creating a vegetarian matzo ball soup for Passover. Martha Stewart her guests cook a vegetarian variation on the classic matzo ball soup. You can have Vegetarian Matzo Ball Soup using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegetarian Matzo Ball Soup

1. You need 4 of eggs.
2. Prepare 3 tbsp of olive oil.
3. Prepare 1 cup of matzo meal.
4. It's 1/4 c of seltzer or club soda.
5. Prepare 1 tsp of sea salt.
6. Prepare 3 of medium carrots, peeled and sliced thin.
7. It's 1 (32 oz) of carton + 1 14 oz can of Swanson's vegetable stock.
8. You need 1 c of fresh parsley, chopped.

Brought to you by Martha Stewart Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life. Vegetarian Matzo Ball Soup - Martha Stewart. Matzo ball soup has been on my "to do" list for a looooong time, so I thought this was the perfect opportunity. I'll readily admit, I've never made matzo ball soup before this week.

Vegetarian Matzo Ball Soup step by step

1. Mix eggs well until pale in color. Add olive oil, mix well. Add matzo meal and mix lightly to incorporate. Add seltzer or club water and salt. Mix lightly until a firm dough forms..
2. Refrigerate matzo ball dough for at least 30 minutes..
3. Heat vegetable stock in a medium stock pot on med high. Add carrots and cook 10 minutes on a low boil..
4. Form matzo ball mix in 2 inch balls with hands moistened with cold water. Drop in the stock and boil covered on med heat for 30 minutes. You should have 12 matzo balls. Check every 10 minutes and add water if stock evaporates. Add parsley 10 minutes before cooking is complete..

I read through some fantastic tutorials and myth busters about matzo balls over at Serious Eats. While the matzo balls are simmering, make the soup: Heat olive oil in a large stock pot over medium-high heat. Spoon cooked matzo balls into bowls and top with soup. Top with a few sprigs of dill and serve. By shesparticular in Cooking Vegetarian & Vegan.