VEGETARIAN MATZO BALL SOUP
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
- Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
- Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
- Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
- Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.
BUBBIE'S HEARTY MATZO BALL SOUP
This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.
Provided by becky
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
- Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
- Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 30.7 g, Cholesterol 139.7 mg, Fat 20.6 g, Fiber 3.9 g, Protein 25.4 g, SaturatedFat 4.7 g, Sodium 1504.4 mg, Sugar 6.8 g
VEGETARIAN MATZO BALL SOUP
Make and share this Vegetarian Matzo Ball Soup recipe from Food.com.
Provided by Ariella
Categories Kosher
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the matzo balls, stir together eggs, butter and vegetable stock in a small bowl. Add the matzo meal, parsley, dill and 1/2 teaspoon salt. Stir until evenly combined. Cover and refrigerate for at least 15 minutes and up to 8 hours.
- Bring a large pot of water to boil over high heat; add a dash of salt. Using wet hands, for the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce the heat and simmer for about 30 minutes. Matzo balls should be plump, tender and cooked through.
- While the matzo balls are simmering, make the soup. Combine all ingredients except green onions, parsley, salt and pepper in large dutch oven. Bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in remaining ingredients and cook for another 10 minutes. Remove bay leaf and taste. Adjust seasonings to suit taste.
- When matzo balls are done, transfer them to a plate.
- To serve, place two matzo balls in a bowl and ladle soup over them.
Nutrition Facts : Calories 108.4, Fat 5.8, SaturatedFat 3, Cholesterol 80.7, Sodium 235.8, Carbohydrate 10.9, Fiber 1.3, Sugar 1.7, Protein 3.6
VEGAN MATZO BALL SOUP
The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as aquafaba) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: "It's a very sad world without good matzo balls."
Provided by Joan Nathan
Categories soups and stews, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings (about 20 matzo balls)
Number Of Ingredients 23
Steps:
- Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
- Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
- When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
- Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.
HEARTY VEGETARIAN MOTZAH BALL SOUP
Not your Momma's motzah ball soup. Instead of a clear broth, it's full of vegetables. Purists will scowl, tummies go yum. People request this when they come to visit me from out of town. You can use vegetables like green beans, bok choy, and mushrooms. Experience has taught me not to use broccoli, peas, or cabbage. A small amount of spinach is good too, but not stronger greens. Don't forget the turnip and the celery leaves. They are the key to delicious soup.
Provided by sofie-a-toast
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make motzah ball mix according to directions, but be sure to add broth, not just water, to the mix. Put in fridge and let sit for at least 1/2 hour and as long as all day.
- Peel and chop vegetables.
- Put olive oil in a large pot (I use 4 qts.)and lightly fry onions.
- Add broth until pot is 3/4 full.
- Add vegetables. If you use green beans, add them later when you add the motzah balls. The soup should be really full of veggies.
- Add sherry.
- Add soy sauce (opt.).
- Cook for an hour or two. Add more broth if needed and adjust seasonings to taste.
- About 1/2 hour to 20 minutes before serving take matzoh ball mix out of the fridge.
- Wet hands and shape matzoh mix into ball shapes, each about the size of a marshmallow. Drop carefully into soup as you create the balls.
- Cook for 20 minutes.
- Serve.
Nutrition Facts : Calories 271.8, Fat 7.5, SaturatedFat 1.1, Sodium 73, Carbohydrate 34.6, Fiber 3.3, Sugar 5.3, Protein 3.8
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- Whisk eggs, ¼ cup oil, ¼ cup chives, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. pepper, and ¼ cup water in a medium bowl to combine. Add matzo meal and mix until no dry spots remain. Mixture will be loose. Cover and chill at least 30 minutes and up to 3 hours.
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add cabbage, onion, garlic, and 1½ tsp. pepper and cook, tossing (tongs help here!) until coated in oil and starting to wilt. Reduce heat to low, cover pot, and cook, stirring every 10–15 minutes, until cabbage is dark and starting to stick to pot, 45–60 minutes. (If cabbage is starting to stick too much before it’s done, add 1–2 Tbsp. water and scrape up brown bits stuck to bottom of pot.) Scoop out about ½ cup cabbage and set aside.
- Meanwhile, working with damp hands, divide matzo mixture into 20 pieces and roll each into about a ½"-diameter ball. Bring a large pot of salted water to a boil. Gently drop in matzo balls and reduce heat so water is at a simmer. Cover pot and cook until matzo balls puff, rise to the surface, and are tender throughout (cut one open to check), 15–20 minutes. Using a slotted spoon, transfer to a large plate or rimmed baking sheet.
- Mix leeks, potatoes, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt into cabbage mixture and add 6 cups water. Increase heat to high and bring to a boil. Reduce heat and simmer gently, adding any matzo balls you will be eating in the final 5 minutes, until potatoes are tender 10–12 minutes. (Any matzo balls that you’re not serving should be stored and reheated separately.) Remove from heat and stir in ½ cup parsley and 1 tsp. lemon juice. Taste soup and season with more salt and add remaining 1 tsp. lemon juice if needed.
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