How to Make Tasty Vegetarian Matzo Ball Soup

Vegetarian Matzo Ball Soup. 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. Whether you add our healthy Matzo Ball Soup to. Carefully transfer matzo balls to warm soup; serve immediately.

Some attempts were so-so, some were pretty good, but I never really hit on one worth recording -- until now, that is. 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. You can cook Vegetarian Matzo Ball Soup using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegetarian Matzo Ball Soup

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

This classic, vegetarian-style Passover dish is delicious any time of year! 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. Martha Stewart her guests cook a vegetarian variation on the classic matzo ball soup.

Vegetarian Matzo Ball Soup instructions

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..

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. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred.

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