Vegetarian Matzo Ball Soup

55 min · Serves 6

Based on a recipe from Boston University Sargent Choice Nutrition Center, via USDA MyPlate Kitchen

What goes in

• 2eggs
• 29.6 mlolive oil
• 6.1 cupslow-sodium vegetable broth
• ½ cupunsalted matzo meal
• 59.2 mlfresh dill
• 2½ mlsalt (optional)
• 4carrots
• 2onions
• 1½ cupsparsnips
• salt and pepper (optional)

How to cook it

1. In a small mixing bowl, whisk together the eggs, olive oil, and 1/8 cup vegetable broth.
2. Fold in the matzo meal, 1 tablespoon dill, and 1/2 teaspoon salt until thoroughly incorporated.
3. Cover the dough and refrigerate it for at least 15 minutes, or up to 8 hours.
4. Bring a large pot of lightly salted water to a rolling boil.
5. Coat your hands with a little olive oil and roll the chilled mixture into 12 one-inch balls.
6. Carefully lower the balls into the boiling water, reduce the heat, and simmer gently for 30 minutes.
7. While the dumplings cook, combine the remaining 6 cups of vegetable broth, sliced carrots, chopped onions, sliced parsnips, remaining dill, and salt and pepper to taste in a separate pot and bring to a boil.
8. Lower the heat and let the soup simmer for 20 minutes until the vegetables are tender.
9. Place 2 cooked matzo balls into each bowl and ladle 1 cup of hot soup over the top to serve.

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