Best Vegetarian Matzoh Balls Recipes

Vegetarian Matzo Ball Soup image

Provided by Martha Stewart

Number Of Ingredients 19

4 large eggs
1/4 cup vegetable oil
1 teaspoon coarse salt
Pinch of freshly ground pepper
1 cup matzo meal
1/2 cup seltzer
2 teaspoons olive oil
1 medium onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 cup peeled, chopped sweet potatoes
1 cup peeled, chopped parsnips
1 (1-inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
8 cups water (or homemade or store-bought, low-sodium vegetable broth)
2 bay leaves
3 sprigs fresh thyme
1/2 cup minced fresh dill
Coarse salt and freshly ground pepper

Steps:

Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.

Vegan Matzo Ball Soup image

Provided by Joan Nathan

Time 4h

Yield 4 to 6 servings (about 20 matzo balls)

Number Of Ingredients 23

1 cup matzo meal
1/4 cup potato starch
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 tablespoons grated fresh ginger, or to taste
1 teaspoon minced fresh dill
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Kosher salt and black pepper
1/4 cup olive oil
3/4 to 1 cup chickpea cooking liquid (from home-cooked chickpeas or about two 15-ounce cans, preferably low-sodium)
8 cups vegetable broth
2 medium carrots, peeled and diced
2 stalks celery, diced
1/2 kohlrabi, peeled and diced
1 leek, white and light green parts only, cleaned and diced
1 yellow or white onion, peeled and diced
2 tablespoons olive oil
3 garlic cloves, chopped
Kosher salt and black pepper
Lots of chopped fresh herbs (such as dill, cilantro, parsley or basil), for serving
Zhug or harissa, for serving (optional)

Steps:

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

Vegetarian Matzoh Balls image

Provided by Sarah Kagan

Yield Makes about 20 medium-sized matzoh balls

Number Of Ingredients 8

4 large eggs, separated
1 teaspoon salt
Dash cayenne pepper
2 teaspoons white onion, grated
2 tablespoons unsalted butter, melted
3/4 cup matzoh meal
7 cups vegetable stock
Additional stock for serving

Steps:

In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
In a large pot, bring the vegetable stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. Serve warm in vegetable stock.