Vegetarian Matzo Ball Soup
Ingredients
- Large Eggs100g≈ 2 large
- Olive Oil28g≈ 2 × 1 tablespoon
- Vegetable broth27.62g
- All-purpose flour50g
- Dill weed, fresh1g≈ sprigs
- Salt3g≈ 1/2 teaspoon
- Carrots244g≈ 2 × 1 cup chopped
- Yellow Onion150g≈ 1 large
- Parsnips, raw199.5g≈ 1.5 × 1 medium
Estimated Cost
- Large Eggs (100g)$0.42
- Olive Oil (28g)$0.37
- Vegetable broth (27.62g)—
- All-purpose flour (50g)—
- Dill weed, fresh (1g)$0.20
- Salt (3g)$0.00
- Carrots (244g)$0.62
- Yellow Onion (150g)$0.33
- Parsnips, raw (199.5g)$0.56
* Cost estimate based on 7 of 9 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Wash your hands with soap and water.
- 2
2. In a small bowl, whisk the eggs with the olive oil and 1/8 cup vegetable broth. Mix in the matzo meal, dill, and salt until uniform. Cover and refrigerate for 15 minutes to 8 hours.
- 3
3. Fill a large pot with water and add a pinch of salt. Bring to a boil.
- 4
4. Oil your hands lightly. Shape the matzo mixture into 12 balls, each about 1 inch in diameter.
- 5
5. Gently drop each matzo ball into the boiling water one at a time. Reduce the heat and simmer for 30 minutes.
- 6
6. While the matzo balls simmer, prepare the soup in another large pot. Combine the 6 cups vegetable broth, carrots, onions, parsnips, and dill. Bring to a boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper to taste.
- 7
7. To serve, place 2 cooked matzo balls in a bowl and pour about 1 cup of the hot soup over them.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.