Hearty Vegetarian Motzah Ball Soup

Warm your soul with this *Hearty Vegetarian Matzah Ball Soup*, a plant-based twist on the traditional comfort food that’s perfect for chilly evenings or holiday celebrations. This nourishing recipe features light and fluffy matzah balls—made extra tender with sparkling water—nestled in a flavorful broth brimming with sautéed carrots, celery, onion, and optional parsnip. Infused with fresh dill, garlic, and a fragrant bay leaf, the soup strikes the perfect balance of savory and aromatic. Whether you're seeking a Passover-friendly dish or simply craving cozy flavors, this vegetarian matzah ball soup delivers wholesome goodness in every spoonful. Garnish with vibrant parsley and dill for a beautiful finish, and enjoy it piping hot for maximum comfort.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 cup matzah meal
• 2 large eggs
• 0.5 cup sparkling water
• 0.25 cup vegetable oil (or melted unsalted butter)
• 1 teaspoon salt
• 2 tablespoons dill (chopped, optional)
• 3 medium carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 1 medium onion (chopped)
• 1 medium parsnip (peeled and chopped, optional)
• 2 cloves garlic (minced)
• 8 cups vegetable broth
• 2 tablespoons fresh parsley (chopped, for garnish)
• 2 tablespoons fresh dill (chopped, for garnish)
• 2 tablespoons olive oil
• 0.5 teaspoon black pepper
• 1 whole bay leaf

Directions

Step 1

In a medium bowl, whisk together the eggs, vegetable oil, and sparkling water until well combined.

Step 2

Add the matzah meal, salt, and chopped dill (if using) to the wet ingredients, and mix until a thick batter forms. Cover the bowl and refrigerate for at least 30 minutes.

Step 3

While the matzah ball mixture chills, heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and parsnip (if using) and sauté until the vegetables are softened, about 8-10 minutes.

Step 4

Add the vegetable broth and bay leaf to the pot. Bring the soup to a simmer, cover, and let it cook gently while you prepare the matzah balls.

Step 5

Wet your hands with water and form the chilled matzah mixture into 1-inch balls. You should have about 10-12 balls, depending on size.

Step 6

Gently drop the matzah balls into the simmering soup. Cover the pot and let the soup cook for 30-40 minutes, or until the matzah balls are firm and puffed up.

Step 7

Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.

Step 8

Ladle the soup into bowls, making sure each serving gets a few matzah balls and vegetables. Garnish with fresh parsley and dill, and serve hot.

Nutrition Facts

Serving size	(2778.9g)

Amount per serving	% Daily Value*
Calories	2282.6

Total Fat 115.2g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 8.4g
Cholesterol 372mg	0%
Sodium 7185.2mg	0%
Total Carbohydrate 262.1g	0%
Dietary Fiber 40.0g	0%
Total Sugars 48.5g
Protein 63.2g	0%

Vitamin D 82IU	0%
Calcium 521.0mg	0%
Iron 15.0mg	0%
Potassium 4997.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 10.8%

Carbs: 44.8%