Recipe: Vegetarian Matzoh Ball Soup

Over the years we've met many a lovely vegetarian and invited them to our Seder. We wanted them to be able to try our specialties, so we created this soup. The matzoh balls are prepared and cooked the same way as the version with meat (we shared that recipe yesterday), except substitute water for broth in preparation.

Our recipe for vegetarian matzoh ball soup, after the jump.

Vegetarian Matzoh Ball Soup

  • 5 cloves garlic
  • 2 sprigs each of dill and parsley
  • 1/4 stalk of fresh rosemary
  • 1 large yellow onion, peeled and quartered
  • 2 green onions, cleaned (not chopped)
  • 5 carrots, peeled and broken in half
  • 5 celery stalks washed and broken in half
  • Salt
  • 10 peppercorns (or a couple shakes of pepper)
  • 1 small piece of ginger, unpeeled
  • Matoh balls or matzoh ball soup mix, prepared
  • Put everything in a stockpot, fill with water to a couple inches above all the veggies. Cover and bring to a boil. Reduce to a low boil/simmer and cook for about 3-40 min (the celery should be really, really cooked and the onions almost mushy). Add salt as needed. Fish everything out of the soup. Add a couple cups of water, and cook balls as directed in yesterday's recipe. During this time, chop up all the veggies (toss the parsley, rosemary, ginger and dill). When the balls are done, return everything to the pot. Serve and share with your friends.

    We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


    Join the Press community and help support independent local journalism in Houston.


    Join the Press community and help support independent local journalism in Houston.