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No-Chicken Matzo Ball Soup
If you need a vegetarian matzo ball soup, look no further than this deliciously savory recipe. The secret to the homemade broth? In addition to the usual roundup of vegetables and herbs, mushrooms add a fabulous umami quality to the soup (and no, it doesn't end up tasting mushroomy at all!).
INGREDIENTS
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1/4 cup (60 milliliters) extra-virgin olive oil
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2 medium onions (about 3/4 pound or 330 grams), trimmed and chopped
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6 medium carrots (about 1 pound or 450 grams), peeled, trimmed, and sliced into coins
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4 stalks celery (about 1/2 pound or 190 grams), trimmed and sliced
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1 parsnip (about 130 grams), peeled, trimmed, and sliced into coins
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6 cloves garlic, smashed
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1 1/2 teaspoons grated fresh ginger
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10 ounces (284 grams) cremini mushrooms, cleaned, trimmed, and sliced
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1 medium zucchini, trimmed, halved lengthwise, and sliced into half-moons
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8 cups (1.89 liters) water
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Handful fresh dill sprigs
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1 tablespoon frozen or dried basil
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1 tablespoon sea salt, or kosher salt
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1 bunch prepared matzo balls
For the Soup:
For Serving:
INSTRUCTIONS
- Warm the oil in a large stockpot set over medium-high heat. Add the onions, carrots, celery, and parsnip, and saute, taking care not to brown the vegetables, for about 10 minutes, or until the onions are soft and translucent.
- Add the garlic and ginger, and sauté until fragrant, about 1 minute.
- Add the mushrooms, and sauté until they release their juices and soften, about 5 minutes.
- Add the zucchini and sauté 5 minutes more.
- Add the water, raise the heat, and bring to a boil. Stir in the dill, basil, and salt. Lower the heat, partially cover, and simmer gently for 30 to 45 minutes, or until the broth is golden-hued and flavorful.
- Carefully strain the broth. You can do this by setting a large colander over a second soup pot, and slowly pouring the soup from the stockpot into the colander. (You can line the colander with cheesecloth if you want a very clear soup.)
- Alternatively, use a large slotted spoon to transfer the vegetables to a colander set over a large bowl. Whichever method you choose, gently press the vegetables in the colander with the back of a spoon to extract any remaining broth from them, and return the extra broth to the pot.
- If desired, spoon some of the carrots and/or parsnips back into the broth. The broth can be made 1 to 2 days in advance, and refrigerated, covered.
- To serve: Bring the soup to a simmer, and add the prepared matzo balls. Simmer until the soup is hot and the matzo balls are heated through. Ladle into bowls and serve. Enjoy!
