No-Chicken Matzo Ball Soup (Pareve, Passover)
A kosher-for-Passover vegetarian Matzo Ball Soup features a savory, herb-infused broth developed from slow-simmered vegetables like carrots, onions, celery, and mushrooms.
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Instructions
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Warm oil in a large stockpot over medium-high heat. Sauté onions, carrots, celery, and parsnip for 10 minutes until softened.
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Add garlic and ginger, sauté 1 minute until fragrant. Incorporate mushrooms, sauté 5 minutes until juices release, then add zucchini and sauté 5 more minutes.
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Pour in water and bring to a boil. Stir in dill, basil, and salt. Reduce heat, partially cover, and simmer 30 to 45 minutes until the broth is flavorful.
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Strain the broth into another pot, pressing vegetables to extract all liquid. Optionally, return some strained carrots or parsnips to the broth.
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To serve, bring the broth to a simmer, add prepared matzo balls, and heat through before serving.