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Roasted Root Vegetable Matzoh Ball Soup

Serves 4 to 6
Time 2 hr 15 min
Roasted root vegetables bring a golden savory goodness to this vegetarian version of a Passover favorite. Lightened with fresh dill, chives and vegan butter spread, the delicious handmade matzoh balls are easier to make than you might think. For ease of preparation, the vegetables can be roasted the day before preparing the soup.
Special Diets:
Ingredients
  • 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 yellow onion chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper to taste
  • 4 eggs beaten
  • 1/4 cup vegan butter substitute melted
  • 1 cup matzoh meal
  • 1 tablespoon chopped fresh chives
  • 8 cups low-sodium vegetable broth
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley
Method

Preheat the 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 matzoh 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 matzoh 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 matzoh 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 matzoh balls are done, use a slotted spoon to transfer them to simmering broth. Simmer for 15 minutes, then adjust seasonings with pepper. Ladle soup into bowls and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 yellow onion chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper to taste
  • 4 eggs beaten
  • 1/4 cup vegan butter substitute melted
  • 1 cup matzoh meal
  • 1 tablespoon chopped fresh chives
  • 8 cups low-sodium vegetable broth
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley