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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.