My kids have always loved to eat Chicken Soup with Matzo Balls for Shabbat dinner. When my teenage son became a vegetarian, I initially replaced Friday night's chicken soup with a vegetable soup and stopped making matzo balls altogether. When I discovered that I can actually make a Vegetarian Matzo Ball soup, I had happy campers at my Sabbath table once again.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 4 carrots, coarsely chopped
- 3 celery sticks, coarsely chopped
- 2-3 zucchini, coarsely chopped
- 2 small onions
- 2 small parsley roots
- 1 small sweet potato (optional)
- 1 small turnip (optional)
- 1 small kohlrabi (optional)
- 4-6 sprigs of fresh parsley
- 4-6 sprigs of fresh dill
- salt, pepper, and parve chicken soup powder to taste
Preparation:
1. Place water in a large soup pot. Bring to a boil.
2. While the water is heating up, prepare vegetables (clean, peel, chop, ...).
3. Place vegetables, along with herbs and spices, in the boiling water. The water should cover the vegetables.
4. Bring soup again to a boil. Then turn the heat to low, and partially cover the soup pot. Leave a slight opening for steam to escape.
5. Simmer on low for an hour, or until vegetables are tender.
6. Taste and adjust soup mix, salt and pepper accordingly. If the water level dips below the vegetables while the soup is cooking, then add a bit more water.
7. When cool, strain soup and add back cut-up pieces of carrot, zucchini, onion, and parsley roots.
8. Prepare Matzo Balls (see below). Heat the soup to boiling, and boil the matzo balls in the soup.
MATZO BALLS
2. While the water is heating up, prepare vegetables (clean, peel, chop, ...).
3. Place vegetables, along with herbs and spices, in the boiling water. The water should cover the vegetables.
4. Bring soup again to a boil. Then turn the heat to low, and partially cover the soup pot. Leave a slight opening for steam to escape.
5. Simmer on low for an hour, or until vegetables are tender.
6. Taste and adjust soup mix, salt and pepper accordingly. If the water level dips below the vegetables while the soup is cooking, then add a bit more water.
7. When cool, strain soup and add back cut-up pieces of carrot, zucchini, onion, and parsley roots.
8. Prepare Matzo Balls (see below). Heat the soup to boiling, and boil the matzo balls in the soup.
MATZO BALLS
