Roasted Veggie Matzo Ball Soup: Recipe from Whole Foods

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Teacher Recipes Chatboard

Roasted Veggie Matzo Ball Soup: Recipe from Whole Foods

by singingsara

Oct 9, 2010

I just had to share this recipe that I made last week. This is easily the most flavorful matzo-ball soup I've ever had; the veggies provide so much flavor and texture to compensate for the lack of chicken, which is traditionally used.

The matzo balls in this recipe are very, very dense; if you prefer them more "light and fluffy", you can separate the eggs and beat the whites until they're fluffy before adding them to the matzo-ball mix. I personally like them dense, but not everyone is the same. :)

ROASTED VEGETABLE MATZO BALL SOUP 4 carrots, cut into 1-inch pieces 2 parsnips, cut into 1-inch pieces 1 small rutabaga or turnip, cut into 1-inch pieces 3 cloves garlic 1 medium yellow onion, chopped 1 tablespoon olive oil Salt and pepper to taste 4 eggs, beaten 1/4 cup vegan butter substitute, melted 1 cup matzo meal 1 tablespoon chopped chives 8 cups low-sodium vegetable broth 3 tablespoons chopped dill 2 tablespoons chopped flat-leaf parsley Method

Preheat oven...See MoreI just had to share this recipe that I made last week. This is easily the most flavorful matzo-ball soup I've ever had; the veggies provide so much flavor and texture to compensate for the lack of chicken, which is traditionally used.

The matzo balls in this recipe are very, very dense; if you prefer them more "light and fluffy", you can separate the eggs and beat the whites until they're fluffy before adding them to the matzo-ball mix. I personally like them dense, but not everyone is the same. :)

ROASTED VEGETABLE MATZO BALL SOUP 4 carrots, cut into 1-inch pieces 2 parsnips, cut into 1-inch pieces 1 small rutabaga or turnip, cut into 1-inch pieces 3 cloves garlic 1 medium yellow onion, chopped 1 tablespoon olive oil Salt and pepper to taste 4 eggs, beaten 1/4 cup vegan butter substitute, melted 1 cup matzo meal 1 tablespoon chopped chives 8 cups low-sodium vegetable broth 3 tablespoons chopped dill 2 tablespoons chopped flat-leaf parsley Method

Preheat oven to 400°F. Place carrots, parsnips, rutabaga, garlic and onion on a large baking sheet and toss with oil and salt and pepper. Roast until golden brown and tender, about 30 minutes. Remove from oven and set aside to cool.

Meanwhile, put eggs, vegan butter substitute, salt and pepper into a bowl and blend well. Mix in matzo meal and chives, then cover and refrigerate for 1 hour.

Bring a pot of water to boil just before removing matzo mixture from refrigerator. Once water boils, wet hands and form walnut-size balls out of matzo mixture, dropping each one into the boiling water immediately. Once all balls have been dropped into the pot, turn heat down, cover and gently simmer for 30 minutes.

While matzo balls are simmering, bring vegetable broth, dill and parsley to a boil in a separate pot. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Once matzo balls are done, use a slotted spoon to transfer them to simmering broth. Simmer for 15 minutes, then adjust seasonings with salt and pepper. Ladle soup into bowls and serve. Next Post >>

Nutrition

Per serving (about 22oz/625g-wt.): 320 calories (90 from fat), 10g total fat, 1.5g saturated fat, 170mg cholesterol, 1410mg sodium, 44g total carbohydrate (5g dietary fiber, 10g sugar), 10g protein

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