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Vegetarian Matzo Ball Soup

Vegetarian Matzo Ball Soup

  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cooking Time: 2 hours
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  • 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


  1. Heat the oil in a large soup pot over medium heat.
  2. Add the tomato paste and cook, stirring continuously, for about 2 minutes. Add the sliced mushroom caps and cook for another minute.
  3. Stir in 10 cups of water, salt, turmeric and pepper.
  4. 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.
  5. Cover, reduce to medium low heat and simmer for an hour. Taste the broth and cook for an additional 20 minutes if not flavorful.
  6. Prepare the matzo ball mix according to the package instructions and refrigerate for at least 30 minutes.
  7. 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.
  8. Drop matzo ball mix into the broth by the spoonful and cook, covered, for about 20 minutes, until cooked through.
  9. Serve immediately.


Recipe adapted from