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Recipe

Nathaniel’s Vegetarian Matzo Ball Soup

50 min • 4 servings •
Connie Chang
Matzo ball soup with carrots, celery, and parsley in a beige bowl on a wooden table, perfect for comforting homemade meals.

This is a simple recipe my husband often refers to when we ache for comfort food. We believe it’s been passed down to us by word of mouth through a family friend from his side of the family who hails from Israel.

We’ve shared this meal with our friends who happen to be over when we have the yearning to make it and they have all remarked how tasty it is while going for seconds and thirds.

The plain paper on which the recipe is typed is well worn with curled edges, grease stains, and notes. It is a cherished item tucked away in our kitchen cookbook shelf for easy reach.

The recipe below serves 4 adults. You should experiment with the recipe so that it’s just right for your taste buds and the number of guests you will have.

Ready

For the matzo mix

  • 3-4 thin, salted matzo layers
  • Cold water
  • ¼ cup Spanish onion
  • 4 tbsps butter
  • 1 tsp chopped parsley
  • 1 tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp ginger (not critical)
  • ⅛ tsp nutmeg
  • 2 large eggs
  • ¼ cup matzo meal
  • Lukewarm water

    • For the soup

  • 3-4 long organic carrots
  • 3-4 organic celery sticks
  • ½ cup Spanish onion
  • 32 oz of organic, vegetarian broth
  • Salt to taste (2 tbsps)

    • Set

  • Large soup pot
  • Small frying pan
  • Large frying pan
  • Spatula
  • Large mixing bowl

    • Go!

    Prepare the matzo (for 4 servings)

  • Soak 3-4 thin, salted matzo layers in cold water for 10 minutes then squeeze the water out. Set aside.
  • Dice ¼ cup Spanish onion into very small pieces and fry with 2 tbsps of butter until golden, but not burnt
  • Combine fried onion with matzo
  • Add to this mix, 1 tsp chopped parsley, 1 tsp salt, ⅛ tsp black pepper, ¼ tsp ginger (not critical), ⅛ tsp nutmeg, 2 large eggs, ¼ cup of matzo meal, and add lukewarm water for consistency
  • Sautee the mix using 2 more tbsps of butter over low heat. Fold the mixture over and over while it is heating until you are satisfied that the ingredients have had a chance to mix.
  • Scrap the matzo mix into a large mixing bowl
  • Form large matzo balls with your hands and set aside

    • Prepare ingredients for the soup

  • Dice into half inch pieces 3-4 long organic carrots, 3-4 organic celery sticks, and ½ cup of Spanish onion. And, reserve.
  • Pour 32 oz of organic, vegetarian broth into a large pot over medium high heat until it boils
  • Add carrots, celery, and onion into broth and cook for 10 minutes on medium high heat
  • Add salt to taste
  • Add matzo balls into broth and let cook for 10 minutes on medium high heat
  • Once the balls start bopping to the top, you know you’re done

    • Recommendations

    You can parallel process. We usually start by soaking the matzo (which should be fully covered in cold water). Then we chop and get the broth ready. After all the chopping is done and we’ve squeezed out the excess water in the matzo we begin preparing the matzo mix. When the broth is ready we add the chopped vegetables which usually happens before we form the matzo balls. Taste the broth to make sure it’s salty enough, but be extra careful not to oversalt. It’s better to have your guests add salt later. Once the mix is sauteed in the frying pan and we’ve formed the matzo balls, we drop them into the broth to join their orange and green friends and let the soup cook for another 10 minutes, and then it’s ready to eat.

    Jewish matzo soup vegetarian

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