Vegetarian Matzo Ball Soup
- Yield: 6 servings
- Prep Time: 10 minutes
- Cooking Time: 2 hours
- 2 tbsp Extra virgin olive oil
- 4 tbsp Tomato paste
- 16 Shiitake mushrooms, stems separated and caps sliced
- 1 tsp Salt, or to taste
- 1/2 tsp Turmeric
- 1/4 tsp Black pepper
- 3 Carrots, cut into chunks
- 1 Parsnip, cut into chunks
- 1 Yellow onion, unpeeled & quartered
- 1 Red onion, unpeeled & quartered
- 3 Celery stalks, cut into chunks
- 1 head Garlic, unpeeled & cut in half
- 1 bunch Fresh dill
- 1 bunch Fresh parsley
- 1 box Matzo ball mix
- Heat the oil in a large soup pot over medium heat.
- Add the tomato paste and cook, stirring continuously, for about 2 minutes. Add the sliced mushroom caps and cook for another minute.
- Stir in 10 cups of water, salt, turmeric and pepper.
- Place the mushroom stems, carrots, parsnip, onions, celery, garlic, dill and parsley in a cheese cloth and tie it closed tightly. Place it in the soup pot, bring to a boil and cook for 5 minutes.
- Cover, reduce to medium low heat and simmer for an hour. Taste the broth and cook for an additional 20 minutes if not flavorful.
- Prepare the matzo ball mix according to the package instructions and refrigerate for at least 30 minutes.
- Remove vegetable bundle from the soup and place in a colander over a bowl. Press out as much broth as you can from the vegtables and add back to the pot. Discard the vegetables.
- Drop matzo ball mix into the broth by the spoonful and cook, covered, for about 20 minutes, until cooked through.
- Serve immediately.
Recipe adapted from MyJewishLearning.com