Vegetarian ‘chicken’ soup with matzo balls - KindSoups

Carol Weil led this vegetarian version of soup in advance of Passover.  I added our family’s matzo ball recipe.  The soup was very good, with miso adding the umami missing from the chicken.  It’s helpful to cut the veggies into bite size pieces, and leave them in the soup.  I also chopped about 1/3 of the dill and parsley after cooking, and returned them to the soup.  It was very tasty! 

To make it vegan, you can try using an egg substitute like flax egg.

Vegetarian Jewish “chicken” Matzah Ball Soup

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons of miso (or more depending on umami taste preference)
• 6 large onions, quartered through the root 
• 18 garlic cloves, roughly chopped 
• 9 large carrots, peeled and cut into chunks 
• 9 celery stalks, cut into chunks 
• 3 large parsnips, peeled and cut into chunks 
• 3 medium sweet potatoes (about 1 1/2 pound), peeled and cut into chunks 
• 3 tablespoon onion powder 
• 4 1/2 teaspoons garlic powder 
• 1 1/2 small bunches dill, plus chopped dill for serving  
• 1 1/2 small bunches flat-leaf parsley 
• 6 bay leaves 
• 4 1/2 tablespoons coarse kosher salt, plus more as needed 
• 1 1/2 teaspoons freshly ground black pepper

Instructions

• In a large soup pot, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
• Add the carrots, celery, parsnips, sweet potatoes, onion powder, and garlic powder. Tie the dill and parsley bunches together at the stems with kitchen twine and add to the pot along with the bay leaves and 9 quarts of water. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium, partially cover, and cook, stirring occasionally, until the liquid has reduced by about a third, 1 to 1 1/2 hours.
• Remove the vegetables and strain the broth through a fine-mesh sieve into a large bowl. Return the broth to the pot and stir in the salt and pepper. Discard all the vegetables and herbs except the carrots and celery. Cut those into bite-size pieces and return to the pot.
• Stir in miso and, if desired, more salt, 1 teaspoon at a time.
• Serve hot, topped with chopped dill.

OPTIONAL Matzo Balls Recipe: makes about 8 balls

this is just an add-on for soup that will become family dinner, not a general add-on for all the donated soup

Ingredients

• 2 eggs
• 1/2 cup seltzer
• 3/4 cup matzo meal
• 1/8 tsp salt, or more to taste
• Ginger powder, depending on your preference (optional)
• 1 Tbsp grated onion or sprinkle of onion powder (optional)
• 2 Tbsp canola oil

Directions 

• Beat 2 eggs.
• Add seltzer, matzo meal, salt, and optional ginger powder and onion. Then add oil.
• Refrigerate for 2 hours or overnight.
• Remove from refrigerator while you boil a pot of water. Wash hands, then coat them with canola, roll mix into 1-1.5 inch balls. Drop each into the pot as you go. Keep at a slow- medium boil, allowing the balls to rise to the top and remain there. Cook with the lid mostly on, for about 30 minutes.
• Remove with a slotted spoon to a plate then add to heated broth or refrigerate until ready to use.

*Feel free to experiment and add your favorite herbs or spices in small quantities.