Vegetarian Matzo Ball Soup

Warm your soul with this comforting and flavorful Vegetarian Matzo Ball Soup, a plant-based twist on the classic Jewish comfort food. Perfectly fluffy matzo balls, made with a touch of seltzer water for an airy texture, float in a rich, savory vegetable broth brimming with tender carrots, parsnips, celery, and aromatic garlic. Fresh dill and parsley add a burst of herbaceous brightness, making each spoonful irresistibly vibrant. Simple to prepare yet deeply satisfying, this recipe is ideal for holidays, cozy dinners, or anytime you crave a nourishing bowl of soup. With a prep time of just 25 minutes and wholesome, pantry-friendly ingredients, this vegetarian soup offers heartwarming comfort that’s as delicious as it is timeless.

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 cup Matzo meal
• 3 large Eggs
• 0.25 cup Vegetable oil
• 0.25 cup Seltzer water
• 1 teaspoon Salt
• 3 medium Carrots
• 3 medium Celery stalks
• 1 large Yellow onion
• 1 large Parsnip
• 2 cloves Garlic cloves
• 8 cups Vegetable broth
• 2 tablespoons Fresh dill
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Black pepper

Directions

Step 1

In a medium mixing bowl, whisk the eggs until well beaten. Add vegetable oil, seltzer water, and salt. Mix well.

Step 2

Gradually stir in the matzo meal and combine until the mixture forms a thick, sticky dough. Cover and refrigerate for at least 30 minutes.

Step 3

Meanwhile, prepare the vegetables. Peel and slice carrots, parsnip, and celery into bite-sized pieces. Dice the onion finely and mince the garlic.

Step 4

In a large pot, heat the vegetable broth over medium heat. Add the prepared vegetables and garlic. Bring to a simmer and cook for 15-20 minutes until vegetables are tender.

Step 5

While the broth is simmering, remove the matzo ball dough from the fridge. With wet hands, shape the dough into golf-ball-sized balls. You should have about 12-14 matzo balls.

Step 6

Gently drop the matzo balls into the simmering broth. Cover the pot and reduce heat to low. Allow the matzo balls to cook for 30 minutes, undisturbed.

Step 7

Once the matzo balls are fully cooked and puffed up, stir in the fresh dill, parsley, and black pepper. Adjust salt to taste if needed.

Step 8

Serve the soup hot, making sure each bowl gets a few matzo balls and plenty of vegetables. Garnish with extra dill if desired.

Nutrition Facts

Serving size	(2905.5g)

Amount per serving	% Daily Value*
Calories	2107.0

Total Fat 85.5g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 39.5g
Cholesterol 558mg	0%
Sodium 7321.0mg	0%
Total Carbohydrate 277.1g	0%
Dietary Fiber 42.5g	0%
Total Sugars 55.2g
Protein 71.4g	0%

Vitamin D 123IU	0%
Calcium 593.7mg	0%
Iron 16.1mg	0%
Potassium 5574.4mg	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: 35.6%

Protein: 13.2%

Carbs: 51.2%