Dill Vegetable Matzo Ball Soup Recipe
Fresh dill weed and bits of lemon peel brighten the flavours of the organic edamame, parsnips, celery, leek and carrot in this
vegetarian matzo ball soup.
Preparation Time : 45 Minutes
Total Time : 105 Minutes
1/2 cup matzo meal
2 tablespoons finely chopped fresh parsley
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 slightly beaten organic eggs
2 tablespoons expeller-pressed canola oil
2 tablespoons carbonated water
1 medium organic leek, sliced
3/4 cup sliced organic celery
2 teaspoons expeller-pressed canola oil
4 cups organic vegetable broth
1 cup sliced organic parsnips (about 2 medium)
1 cup frozen organic edamame
1/2 cup shredded organic carrot (about 1 large)
2 tablespoons chopped fresh dill weed
1 teaspoon grated organic lemon peel
1. For matzo balls, in large bowl stir together matzo meal, parsley, salt and pepper. Beat in eggs and 2 tablespoons oil until well blended. Stir in carbonated water. Cover and refrigerate at least 1 hour.
2. Using wet hands, shape matzo mixture into 1-inch balls. Carefully drop balls into large pan of gently boiling water. Cover. Simmer for 25 to 30 minutes or until matzo balls are light and cooked all the way through. Do not uncover pan until end of cooking. Remove carefully with slotted spoon.
3. Meanwhile, for soup, in large saucepan cook leek and celery in 2 teaspoons oil over medium heat about 5 minutes or until leek is tender. Stir in vegetable broth and parsnips. Bring to boiling. Reduce heat. Simmer, covered, for 3 minutes. Stir in edamame and carrot. Simmer, covered, about 5 minutes more or until vegetables are tender. Stir in dill weed and lemon peel. Heat through. Ladle over matzo balls in serving bowls.