This vegetarian twist on a classic soup is incredibly flavorful and comforting. The matzo balls were lighter with (kosher for Passover) baking powder, but equally delicious without. We used our Gluten Free Matzo in this recipe, but you can also use store bought. Add your favorite herbs or chicken if you desire! Make-ahead tip: since gluten free flours can break down and thicken the soup too much, keep the matzo balls separate until just before serving.
1 tsp
Kosher for Passover Baking Powder (optional)
¼ tsp
Ground Black Pepper
¼ tsp
Garlic Powder
¼ tsp
Onion Powder
4
Eggs, beaten
2-3 cups
Vegetable Broth; just enough to cover the matzo balls
(480-720 mL)
Soup
3 cups
sliced Carrots
(345 g)
3 cups
sliced Asparagus
(352 g)
2 cups
Sliced Mushrooms
(204 g)
1
medium Onion, diced small
(127 g)
5 cups
Vegetable Broth
(1200 mL)
½ tsp
Garlic Powder
¼ tsp
ground turmeric
Salt and ground Black Pepper, to taste
Instructions
Matzo Balls
In a large bowl, combine matzo meal, salt, optional baking powder, pepper, garlic powder and onion powder. Mix well. Add eggs and stir well to combine. Refrigerate for 1 hour.
To form the balls, scoop ¼ cup portions of the refrigerated mixture and gently roll them into balls (note: do not press together firmly, or they will be dense).
In a medium pot, heat broth to a simmer over medium high. Add balls and simmer for 30 minutes.
Soup
In a large stock pot, place carrots, asparagus, mushrooms, onions, vegetable broth, garlic powder, turmeric, salt and pepper. Heat to boiling and cook for 20-30 minutes, or until the vegetables are cooked through and the carrots are tender enough for a knife to go through them easily.
The soup mixture and matzo balls should cook at about the same time. At this point, you can place the matzo balls with their broth in the soup, or keep them separate.
