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Matzo Ball Soup with Homemade Broth Recipe

Photo of Matzo Ball Soup with Homemade Broth

Matzo Ball Soup with Homemade Broth

Serves 4 to 6

This vegetarian version of the Passover classic includes a homemade broth and colorful vegetables for a satisfying, hearty, and comforting bowl. Make it any time of year! Do you like sinkers or floaters?

Ingredients:

  • 8 large eggs
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vegetable bouillon paste or granules
  • 2 cups matzo meal
  • 4 1/4 cups plus 2 tablespoons cold Vegetable Stock
  • Kosher salt, to taste
  • 2 carrots, cut into 1/8-inch batons
  • 1 yellow onion, halved and cut into 1/8-inch slices
  • 2 stalks celery, cut into 1/8-inch batons
  • 4 sprigs parsley, chopped

Directions:

  1. In a large bowl, mix eggs, olive oil, vegetable bouillon, matzo meal, and 2 tablespoons cold broth until well-combined. Cover and refrigerate at least 1 hour but no more than 2 hours. This is an important step, as your matzo balls will not cook properly if the batter is not properly rested.
  2. Bring a large pot of salted water to boil.
  3. Remove chilled matzo ball mixture from refrigerator. Dip hands in water to prevent sticking; then, roll batter to form matzo balls, about the size of a golf ball.
  4. Drop each matzo ball into salted boiling water. Reduce heat, cover tightly, and simmer 30 minutes.
  5. Meanwhile, in a separate pot, bring 4 cups stock to a boil. Season with salt, to taste.
  6. Add in carrots, onions, and celery. Reduce heat to simmer, and cook until vegetables are tender.
  7. Use a slotted spoon to transfer cooked matzo balls into broth. Give it one more swirl to combine the flavors. Serve with a sprinkle of chopped parsley.
  8. Cook’s Tips:
  9. Do you like matzo balls to be sinkers or floaters? It’s the enduring debate that has stood the test of time. We tested 10 different variations of this recipe so you can make them exactly how you like them! See the results here. 
  10. Looking for the classic chicken soup version? Simply substitute chicken stock for the vegetable stock and add shredded chicken. A little rendered chicken fat, or “schmaltz,” in the matzo ball batter can’t hurt either!

Nutrition:

Amount Per Serving (based on 6 servings)
Calories: 430
Saturated Fat: 5 g
Trans Fat: 0 g
Total Fat: 26 g
Cholesterol: 250 mg
Sodium: 280 mg
Carbohydrates: 37 g
Fiber: 1 g
Added Sugars: 1 g
Total Sugar: 5 g
Protein: 13 g
We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the nutritional value of our recipes.

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