Vegetarian Matzo Ball Soup
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Ingredients
- 2 eggs, lightly beaten
- 2 tablespoons olive oil
- 1/8 cup vegetable broth, low-sodium
- 1/2 cup unsalted matzo meal
- 1 tablespoon fresh dill
- salt (1/2 teaspoon, optional)
- 6 cups vegetable broth, low-sodium
- 4 carrots (cut into 1/4 inch slices)
- 2 onions, coarsely chopped
- 1 1/2 cups parsnips, sliced (medium)
- 3 tablespoons fresh dill
- salt and pepper (to taste, optional)
Instructions
- Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.
- Bring large pot of water to a boil; add a dash of salt. Using olive oiled hands, form dough into 12 1-inch balls.
- Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.
- While matzo balls are simmering, make soup by adding all ingredients and bringing to a boil.
- Reduce heat and simmer for 20 minutes.
- To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.
Nutrition
| Calories | 170 |
|---|---|
| Protein | 4 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 55 mg |
| Sodium | 129 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Boston University Sargent Choice Nutrition Center