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Vegan Matzo Ball Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Vegan Soups and Stews
- Method: Stove-top
- Cuisine: Jewish
- Diet: Vegan
Description
Just like Bubbe used to make except without all the schmaltz and eggs. This is vegan, oil-free, and fabulous!
Ingredients
Scale
- 8 cups of water mixed with 4 tablespoons or more of Better Than Bouillon Seasoned Vegetable Base (preferred, tastes richer) you could also use 8 cups of low sodium vegetable broth (I use Pacific)
- Cooked matzo balls
- 5 large carrots peeled, chopped 1/4 inch thick
- 2 parsnips peeled and chopped
- 3 celery stalks chopped
- 1/2 onion chopped
- 1 bunch of dill
- 1 tablespoon of fresh flat parsley chopped for garnishing (optional)
- Kombu sea vegetable (optional)
- Salt and pepper (optional)
Instructions
- Start by making the matzo ball recipe. You want to time it to where the matzo balls are ready when this soup starts to boil
- Sauté onions in a tiny bit of vegetable broth or water until onions become translucent. Add carrots, parsnips, and celery and sauté. Sprinkle veggies with salt and pepper if using
- Whisk together water and Better Than Bouillon and pour over vegetables or pour vegetable broth over the sautéed vegetables
- Add 4-5 whole stems of dill to the pot (do not chop)
- Add a 3-inch piece of kombu if using
- Bring soup to a boil. Add matzo balls. Cover and let it simmer until you can pierce the carrots with a fork but they are not mushy (about 20 minutes)
- Remove the whole dill stems and kombu and discard
- See if the matzo balls are ready. You may need to turn off the heat and let everything “cook” for about 10 more minutes
- Chop the rest of the dill including the stems put into the soup as a fresh garnish. You can also add a bit of chopped flat parsley as a garnish
Notes
Can be frozen once cooled
