Tuesday, April 3, 2012
Vegetarian Matzo Ball Soup
Why is this matzo ball soup different from other matzo ball soups?
Every year, millions of Jews around the world celebrate Passover, and many celebrate with traditional foods like matzo ball soup.
But vegetarians won't eat the usual chicken broth. I always make a rich vegetarian matzo ball soup, making broth, then using that broth to make vegetable soup.
The winner of this year's Manischewitz Cook-Off made a 'Mod’ Matzo Ball Soup, using vegetable broth and roasted veggies.
'Mod’ Matzo Ball Soup
6 medium carrots, sliced into 1-inch pieces
2 medium turnips, peeled, cut into 1-inch cubes
1 large onion, diced
4 Tbsp vegetable oil, divided
1 box Manischewitz Matzo Ball Mix (reduced sodium)
2 large eggs
½ tsp. ground cumin + pinch
14.5 oz. can diced tomatoes (unflavored)
6 cups Manischewitz All Natural Vegetable Broth
Freshly ground black pepper
1. Preheat oven to 450 degrees F. Place carrots, turnips and onion in mixing bowl .Toss well with 2 Tbsp. vegetable oil, a pinch of cumin, kosher salt and freshly ground black pepper to taste. Spread evenly on a metal sheet pan.
2. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
3. While vegetables are roasting, prepare matzo balls according to package directions with a few “secret” changes. Crack 2 eggs, into one mixing bowl, but instead of beating everything together right away, tilt the bowl and try to beat some of the whites separately until frothy, and once done, place the bowl back on the counter and incorporate the yolks as well. Add remaining 2 tbsp vegetable oil and whip again until fully incorporated and bubbly. Add packet of matzo ball mix and stir just until combined. Refrigerate for 10 minutes.
4. Combine 4 cups vegetable broth, ½ tsp kosher salt and ½ tsp ground cumin in a 4 quart pot, bring to a boil over medium-high heat.
5. Remove matzo ball mix from fridge. Form into balls with hands, just under the size of ping pong balls; makes about 8.
6. Drop matzo balls into broth, cover and lower heat and simmer for 12-15 minutes. When vegetables are finished roasting, remove from oven and set aside briefly. Remove cover from pot and add remaining 2 cups vegetable broth and diced tomatoes. Add vegetables and bring soup to boil over medium-high heat. Cover and reduce heat to low and simmer for 10 more minutes. Uncover and add salt, pepper or cumin to taste.