Forktionary

Hearty Vegetarian Motzah Ball Soup Recipe

This isn't your grandma's matzah ball soup! Forget the bland broth – this vibrant vegetarian version is bursting with flavor and packed with fresh vegetables. Featuring a hearty mix of green beans, bok choy, mushrooms, spinach, turnip, and celery leaves (the secret ingredient!), this recipe is a crowd-pleaser guaranteed to impress. Perfect for a cozy weeknight dinner or a special occasion, this recipe delivers a satisfying and delicious experience. Say goodbye to bland and hello to unbelievably flavorful vegetarian matzah ball soup!

Prep Time 30 mins
Cook Time 140 mins
Calories 271.8 kcal
Protein 7g
Rating 5.0 (2 Reviews)
Hearty Vegetarian Motzah Ball Soup 81

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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
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  • 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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How to Make Hearty Vegetarian Motzah Ball Soup

  1. Prepare matzah ball mix according to package directions, but substitute 1 cup of broth for 1 cup of the water.
  2. Refrigerate matzah ball mixture for at least 30 minutes, or up to overnight.
  3. 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).
  4. 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.
  5. Add 8 cups of vegetable broth to the pot.
  6. Add the carrots, celery, mushrooms, and turnip to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Add the bok choy and spinach. Simmer for another 5 minutes, until slightly softened.
  8. Stir in 2 tablespoons of sherry and 1 tablespoon of soy sauce. Adjust to taste with salt and pepper.
  9. Simmer for 30 minutes, adding more broth if needed to maintain desired consistency.
  10. About 20 minutes before serving, remove the matzah ball mixture from the refrigerator.
  11. With wet hands, shape the matzah ball mixture into 1-inch balls.
  12. Gently add the matzah balls to the soup. If using green beans, add them at this time.
  13. Simmer for 20 minutes, or until the matzah balls are cooked through.
  14. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

21g

Fat

5g

Carbs

11g

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Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes Mushroom Recipes European American Healthy Vegetarian Spring Recipes Fall Recipes Holiday Recipes One Pot Meals

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Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Main Dish Soups Stews Vegetables Holiday Event Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Passover Healthy 2 Low In Something 4 Hours Or Less