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.
No-Chicken Matzo Ball Soup (Pareve, Passover).
Over the years, I've tried my hand at creating a vegetarian matzo ball soup for Passover.
This classic, vegetarian-style Passover dish is delicious any time of year!
You can cook Vegetarian Matzo Ball Soup using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vegetarian Matzo Ball Soup
- Prepare 4 of eggs.
- You need 3 tbsp of olive oil.
- Prepare 1 cup of matzo meal.
- It's 1/4 c of seltzer or club soda.
- Prepare 1 tsp of sea salt.
- It's 3 of medium carrots, peeled and sliced thin.
- It's 1 (32 oz) of carton + 1 14 oz can of Swanson's vegetable stock.
- Prepare 1 c of fresh parsley, chopped.
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. I read through some fantastic tutorials and myth busters about matzo balls over at Serious Eats. To start making Vegetarian Tofu Matzo Ball Soup, in a small stir fry pan, heat a teaspoon of oil over medium heat.
Vegetarian Matzo Ball Soup instructions
- 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..
- Refrigerate matzo ball dough for at least 30 minutes..
- Heat vegetable stock in a medium stock pot on med high. Add carrots and cook 10 minutes on a low boil..
- 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..
Add garlic, ginger and saute for a minute. To make the matzo balls, stir together eggs, butter and vegetable stock in a small bowl. While the matzo balls are simmering, make the soup. Combine all ingredients except green onions, parsley, salt and pepper in large dutch oven. By shesparticular in Cooking Vegetarian & Vegan.