Description
This super flavorful and comforting Vegetarian Matzo Ball Soup is just what you need to fight the winter blues. Made from scratch, no chicken, no boxed broth, no bouillon cubes needed!
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 4 Tbsp tomato paste
- 16 fresh shiitake mushrooms, thoroughly washed, stems and caps separated and caps sliced
- 1 to 1 1/2 tsp salt ( adjust to taste)
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 3 medium carrots, cut into chunks
- 1 large parsnip, cut into chunks
- 1 yellow onion, unpeeled, quartered
- 1 red onion, unpeeled, quartered
- 3 celery stalks, cut into chunks
- 1 head of garlic, unpeeled, cut in half width wise
- 1 bunch of fresh dill
- 1 bunch of parsley
- 1 pack of matzah ball mix, prepared according to directions (you can also use a recipe like this)
Instructions
- Heat the olive oil in a large soup pot. Add the tomato paste and cook for 2 minutes over medium high heat, stirring constantly. Add the sliced shiitake mushroom caps, stir well and cook for another minute.
- Add 10 cups water, salt, turmeric and pepper (don't add all the salt at once here, you can adjust to taste later).
- Place the shiitake stems, carrots, parsnip, onions, celery, garlic, dill, and parsley in a cheese cloth. Tie it well with kitchen twine and place it in the soup pot. Bring to a boil and let it cook for 5 minutes.
- Cover, reduce heat to medium low and simmer for an hour. The broth should be ready and should be flavorful. If it's not, continue cooking for another 15-20 minutes.
- While soup cooks, prepare the matzah balls following the package instructions.
- Remove cheese cloth from the he soup and place it on a colander with a bowl underneath. Squeeze as much liquid as you can from the vegetables and pour it into the soup pot (the liquid will be hot, so use a wooden spoon or another utensil). Discard vegetables.
- Place the matzah balls directly into the broth and cook, covered, for 15 minutes.