This Vegetarian Matzo Ball Soup is comforting and delicious. It’s the perfect soup for the Jewish holiday.
My grandma made the best matzo balls and she passed down her recipe. I had so many veggie scraps leftover on Thanksgiving so I made a vegetable broth and viola, vegetarian matzo ball soup.
So whenever you have vegetable scraps you can easily make homemade vegetable broth for soups or other uses. You can even put the skins of your carrots, onions, etc. I do like to peel one layer of the onion off and then give the onion a quick wash with a bit of vinegar and water to get rid of any nasties. The skin actually helps give the soup some color.
Also when adding in the vegetables I’ll heat up a little be of olive oil in the pan and saute the bits and pieces to bring out the flavor, then add in the water to create the vegetable stock. Let it cook for a few hours and you have some pretty delicious vegetable broth. Once the broth is done cooking you just drain the vegetable scraps from the broth and then discard the cooked down vegetables.
Matzo Balls are extremely easy to make and we always have boxes of matzo in the house and matzo meal is so easy to make.
What I love about this recipe is you can easily make the matzo balls in advance.
You can easily freeze matzo balls. I like to put them on parchment paper to freeze individually. Then once they’re frozen you can take them out of the freezer and place them into an airtight container or plastic freezer-safe bag and place it back into the freezer. The reason we freeze individually is so that the matzo balls don’t stick together.
more Jewish holiday recipes
Vegetarian Matzo Ball Soup
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- 4 Eggs
- 3/4 Cup Original Seltzer Water
- 2 Cups Matzo Meal use 1 cup for light and fluffy matzo balls
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 1 Teaspoon Parsley
- 1/4 Teaspoon Granulated Onion
- 1 Teaspoon Oil
- 8 cups Low Sodium Vegetable Broth or homemade vegetable broth
- 2 stalks celery chopped
- 2 whole carrots chopped
- Beat eggs, oil, seasonings, and seltzer.
- Add egg mixture into a large bowl with the matzo meal, mix until combined.
- Place into the refrigerator for about an hour.
- Roll into balls and place into a large pot with vegetable broth.
- Boil the matzo balls for about 30 minutes per batch of matzo balls. Do not overcrowd the pot as the matzo balls will swell up with the liquid as they cook. Also, add in the vegetables so they can get tender.
- Once they are done add to your broth of choice with your favorite soup vegetables.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.