Passover is one of the most widely celebrated Jewish holidays.
The Passover Seder is a ritual feast that marks the beginning of the holiday. Matzo ball soup is a food traditionally served at the Passover Seder (meal), but in our house we like to eat it year round.
We have tried many variations of this popular soup, but our favourite is this vegetarian version.
Matzo Ball Soup Recipe
- 6 cups vegetable stock (I use the low sodium version)
- 3 stalks celery, chopped
- 1 medium sized onion, chopped
- 4 carrots, chopped
- 1 sweet potato, chopped
- ¼ cup parsley, chopped
- 3 parsnips, chopped (optional)
Matzo Balls (dumplings)
- 4 eggs, lightly beaten
- 4 tablespoons canola, coconut or olive oil
- 1 cup unsalted matzo meal
- 1/2 teaspoon salt
Place all the ingredients in a large mixing bowl and mix well. Place covered mixture in the refrigerator for one hour.
Remove mixture from refrigerator. Wet your hands and form 1 inch balls.
Bring the vegetable broth to a boil. Reduce heat and add all the vegetables. Cook for 15 minutes.
Drop the matzo balls gently into the broth and vegetable mixture. Cook for 30-40 minutes. Matzo balls will float to the top of the broth and will expand and become light and fluffy.
Ladle one-two matzo balls into each bowl. Serve soup hot.