Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vegetarian Matzo Ball Soup 3.7 (104) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 15, 2021 Rate PRINT Share For a hearty lunch or dinner, make this Passover holiday classic with a twist—no meat!—with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah." Ingredients For the Matzo Balls 4 large eggs ¼ cup vegetable oil 1 teaspoon coarse salt Pinch of freshly ground pepper 1 cup matzo meal ½ cup seltzer For the Soup 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 ½ cup minced fresh dill Coarse salt and freshly ground pepper Directions 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. Rob Tannenbaum Originally appeared: The Martha Stewart Show, Episode 7128 Rate It PRINT