Veggie Matzah Ball Soup
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Recipe Intro From edeneats
This Veggie Matzah Ball Soup is the perfect dish for Passover. This veggie-based soup is topped with homemade matzo balls, and tons of fresh dill for lots of flavor and a hearty bite.
Want more Passover recipes? Check out the feed! We are huge fans of Passover Candy and Matzo Brei.
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Recipe Card
For the Soup
ingredients
- 1 leek, cut in half and washed
- 1 yellow onion, peeled and cut in half
- 2 tablespoons extra virgin olive oil
- 4 celery stalks with leaves, washed and cut into medium sized chunks
- 1 large parsip, peeled and cut into medium sized pieces
- 3 medium carrots, peeled medium chop
- 1 celeriac, peeled medium chop
- 1 head garlic, sliced in half
- 1 pot of water, 20 - 25 cups
- 1 teaspoon turmeric
- 2 tablespoons garlic powder
- 1 teaspoon onion powder
- Handful of fresh dill plus more to garnish
- Handful of fresh parsley
- Freshly ground cracked black pepper
- Kosher salt to taste
For the Soup
Method
Step 1
Pre-heat your oven 450 Fahrenheit.
Step 2
Place the cleaned and sliced leek and onion on a sheet tray and drizzle over extra virgin olive oil. Place in the oven and roast for 15-20 minutes or until it gets a little caramelized.
Step 3
Fill a large stock pot with 20-25 cups water and place in the leek, onion, carrots, celeriac, parsnip, celery, turmeric, onion powder, garlic powder and season with salt and pepper. Bring to a boil and then turn down the heat and let simmer for 45 minutes. Check for seasoning. Add in the parsley and dill and let simmer for another 15-20 minutes. Check again for seasoning. Keep on a low simmer until you are ready to use.
For the Matzo Balls
ingredients
- 2 cups matzo meal
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons baking powder
- 1/3 cup avocado oil or neutral oil
- 1/2 cup water
- 6 eggs
- 2 tablespoons freshly chopped dill
For the Matzo Balls
Step 1
Mix all the ingredients together, cover and place in the fridge to set for at least 20 minutes.
Step 2
Bring a large pot of water to boil and season well with kosher salt.
Step 3
Keep your hands wet while rolling out golf ball sized balls. Place the balls into the boiling water, cover with a lid and turn down to a simmer. Let simmer for around 30-40 minutes. Keep in water until you serve.
Step 4
Place the matzah balls in a bowl with the broth and finish with fresh dill and cracked black pepper. Chag Sameach!