Zutaten für Hearty Vegetarian Motzah Ball Soup
- 1 (5 ounce) package matzo ball mix
- 1 small turnip, chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 tablespoons dry sherry
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- not found in recipe
- various, specified individually
- 1 cup chopped mushrooms
- 1 cup green beans, trimmed and halved
- 1 cup chopped bok choy
- 1 cup roughly chopped spinach
- salt and freshly ground black pepper to taste
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Zubereitung von Hearty Vegetarian Motzah Ball Soup
- Prepare matzah ball mix according to package directions, but substitute 1 cup of broth for 1 cup of the water.
- Refrigerate matzah ball mixture for at least 30 minutes, or up to overnight.
- Peel and chop 1 large onion, 2 carrots (1 cup chopped), 2 celery stalks (1 cup chopped), 1 cup mushrooms, 1 cup green beans (trimmed and halved), 1 cup bok choy (chopped), 1 small turnip (1 cup chopped), and 1 cup spinach (roughly chopped).
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened, about 5 minutes.
- Add 8 cups of vegetable broth to the pot.
- Add the carrots, celery, mushrooms, and turnip to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the bok choy and spinach. Simmer for another 5 minutes, until slightly softened.
- Stir in 2 tablespoons of sherry and 1 tablespoon of soy sauce. Adjust to taste with salt and pepper.
- Simmer for 30 minutes, adding more broth if needed to maintain desired consistency.
- About 20 minutes before serving, remove the matzah ball mixture from the refrigerator.
- With wet hands, shape the matzah ball mixture into 1-inch balls.
- Gently add the matzah balls to the soup. If using green beans, add them at this time.
- Simmer for 20 minutes, or until the matzah balls are cooked through.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
5g
Carbs
11g
