This recipe was cobbled together from various recipes around the interwebs. I used a box mix to make the matzo balls and stuffed them with a vegetarian chicken mixture. The resulting giant matzo balls tasted great in a “quick to make” vegetable broth. The best thing about this recipe is that you can make the various mixtures and put them in the fridge until you are ready to make the matzo balls. That meant that I could work on this soup a little bit at a time as I finished up some other things around the house.
Vegetarian Stuffed Matzo Ball Soup
- 2 32oz cartons of vegetable broth
- 1 1/2 cups shredded carrots
- 1 bay leaf
- 1/2 cup chopped fresh parsley
- 1 5oz package Manischewitz Matzo ball mix
- 2 eggs
- 4 Tablespoons canola oil
Stuffing for Matzo Balls
- 1 t olive oil
- 1/2 cup diced white onion
- 1 garlic clove, minced
- 2 Tablespoons fresh parsley, minced
- 1/2 cup diced vegetarian “chicken” (I used about 1/2 a 6 oz package of Lightlife Chick’n Style Strips.)
- 1 egg
- 1/2 t dried rosemary
- 1/2 t dried thyme
- salt and pepper to taste
Prepare matzo ball mixture per package instructions to make 12 1 1/2 inch matzo balls. In a small bowl, blend eggs and vegetable oil and then add the two packages of matzo ball mix.
Stir with fork until evenly mixed. Place bowl in refrigerator for at least 15 minutes.
While the matzo ball mix is chilling in the refrigerator, heat olive oil in a medium skillet. Add onions and saute until translucent. Add garlic and parsley and saute an additional two minutes. Put onion mixture into food processor and add chicken, egg, parsley, rosemary, thyme, salt and pepper.
Process until mixture turns into a thick paste.
Bring a large pot of salted water to a boil. Add vegetable broth to another pot. Add carrots and herbs to broth. Bring to a boil, cover and then leave to simmer while making matzo balls.
Place a layer of plastic wrap on a baking sheet and spray with a light layer of cooking spray. Remove matzo mixture from the refrigerator. Wet hands, and roll matzo mixture into 1 1/2 inch diameter balls and place on baking sheet.
Put a small divot into each matzo ball.
Add some of the stuffing mixture into each divot…
…and reform the matzo into a ball – enclosing the stuffing.
Gently place each stuffed matzo ball into pot of boiling water. Cover and simmer for 35-40 minutes.
Once matzo balls are cooked through, remove each ball with a slotted spoon and place into a soup bowl. Ladle vegetable broth into each bowl.
Be careful – matzo balls are really really hot right out of the pot!