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The ingredients needed to cook Vegetarian Matzo Ball Soup:
- You need 4 eggs
- Provide 3 tbsp olive oil
- Take 1 cup matzo meal
- Take 1/4 c seltzer or club soda
- Prepare 1 tsp sea salt
- Prepare 3 medium carrots, peeled and sliced thin
- Take 1 (32 oz) carton + 1 14 oz can of Swanson's vegetable stock
- Prepare 1 c fresh parsley, chopped
Steps to make Vegetarian Matzo Ball Soup:
- Mix eggs well until pale in color. Add olive oil, mix well. Add matzo meal and mix lightly to incorporate. Add seltzer or club water and salt. Mix lightly until a firm dough forms.
- Refrigerate matzo ball dough for at least 30 minutes.
- Heat vegetable stock in a medium stock pot on med high. Add carrots and cook 10 minutes on a low boil.
- Form matzo ball mix in 2 inch balls with hands moistened with cold water. Drop in the stock and boil covered on med heat for 30 minutes. You should have 12 matzo balls. Check every 10 minutes and add water if stock evaporates. Add parsley 10 minutes before cooking is complete.
Sometimes, I get SUCH cravings for matzo ball soup and wonder whyyyyy the local places don't make a vegetarian version. This post is like a public service to people. This hearty, savory vegan matzo ball soup, which features broccoli, cauliflower, and dill, is just the thing to nurse a cold or flu. Remove from oven and set aside. Matzo ball soup has been on my "to do" list for a looooong time, so I thought this was the perfect opportunity.
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