Martha Stewart Vegetarian Matzo Ball Soup

Martha Stewart Vegetarian Matzo Ball Soup is a cozy, make ahead comfort food bowl. Sweet potatoes, parsnips, and fresh ginger build a clear golden broth instead of chicken. Light, seltzer-puffed matzo balls float in every bowl with fresh dill.

A Passover staple and a weeknight comfort bowl, served steaming with garlic and thyme in the broth. The batter needs a full hour in the fridge, because cold matzo meal holds its shape and cooks up light instead of dense.

Martha Stewart Vegetarian Matzo Ball Soup

Recipe by Sandra

0.0 from 0 votes

Course: SoupCuisine: American, JewishDifficulty: Medium

Servings

6

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

Total time

155

Fluffy, seltzer-lightened matzo balls bobbing in a clear, golden broth with warm notes of ginger and the earthy sweetness of parsnips and sweet potatoes.

Ingredients

• 2 tablespoons olive oil
  

• 1 large onion, diced
  

• 3 celery stalks, sliced
  

• 2 large carrots, peeled and sliced
  

• 1 medium sweet potato, peeled and cubed
  

• 2 medium parsnips, peeled and sliced
  

• 1-inch piece fresh ginger, peeled and sliced
  

• 4 garlic cloves, smashed
  

• 6 sprigs fresh thyme
  

• 8 cups water
  

• 2 teaspoons kosher salt, plus more for seasoning
  

• 1 cup matzo meal
  

• 4 large eggs
  

• 1/4 cup vegetable oil
  

• 2 tablespoons seltzer
  

• 1 teaspoon kosher salt
  

• 1/4 teaspoon freshly ground black pepper
  

• 1/4 teaspoon onion powder
  

• Fresh dill, for garnish
  

Directions

• Make the broth. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook, stirring occasionally, until softened, about 8 minutes.
• Build the flavor base. Add sweet potato, parsnips, ginger, garlic, and thyme sprigs to the pot. Pour in 8 cups of water and 2 teaspoons salt. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Strain the broth. Pour the broth through a fine-mesh sieve into a clean pot. Discard the solids. Season with additional salt to taste. Keep warm over low heat.
• Mix the matzo ball batter. In a medium bowl, whisk together eggs, vegetable oil, and seltzer. Stir in matzo meal, 1 teaspoon salt, pepper, and onion powder until just combined. Cover and refrigerate for 1 hour.
• Shape the matzo balls. Bring a large pot of salted water to a boil. With wet hands, gently roll the chilled batter into balls about 1 inch in diameter. You should get about 18 balls.
• Cook the matzo balls. Drop the balls into the boiling water. Reduce heat to a gentle simmer, cover, and cook for 25 minutes without lifting the lid. The balls will puff up and float when done.
• Assemble and serve. Use a slotted spoon to transfer the cooked matzo balls into bowls. Ladle the warm broth over the top. Garnish each bowl with fresh dill and serve immediately.

Notes

• The broth freezes well for up to 3 months. Freeze matzo balls separately on a baking sheet before transferring to a bag.
• Seltzer is the key to fluffy matzo balls. Flat water will give you denser results.
• Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I make matzo balls ahead of time and freeze them?

Form the balls, set them on a wax-paper-lined baking sheet, and freeze until solid, about 2 hours. Transfer the frozen balls to a zip-top bag and keep them in the freezer for up to 1 month. Drop them straight from the freezer into boiling water and add 3 to 5 extra minutes of cook time.

What can I use instead of matzo meal?

Pulse regular matzo crackers in a food processor until you get a fine, even crumb. One full sheet of matzo makes roughly 1/3 cup of meal. Panko or regular breadcrumbs absorb moisture differently, so the balls will fall apart if you substitute those.

Why are my matzo balls dense instead of fluffy?

The two most common causes are skipping the seltzer and not chilling the batter long enough. Seltzer carbonation aerates the mixture, and a full 60 minutes in the fridge lets the matzo meal absorb the liquid so the balls hold together without being packed tight. Roll them gently with wet hands instead of pressing them into shape.

How should I store leftover matzo ball soup?

Keep the matzo balls and the broth in separate containers in the fridge for up to 3 days. The balls soak up liquid overnight and turn mushy if stored together. Reheat the broth on the stove first, then warm the balls in the hot broth for about 5 minutes before serving.

Can I add vegetables back into the finished soup?

Martha's recipe strains the broth clear, but you can dice fresh carrots, celery, and sweet potato into 1/2-inch pieces and simmer them in the strained broth for 15 minutes before adding the matzo balls. Keep the vegetables small so they cook through without crowding the pot.