Description
This Turmeric Vegetable Matzo Ball Soup is a comforting and flavorful twist on the classic matzo ball soup, featuring golden turmeric-infused matzo balls in a hearty vegetable broth. Perfect for a cozy dinner or to celebrate Passover.
Ingredients
Scale
For the matzo balls:
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup matzo meal
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/4 cup seltzer water
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 parsnip, diced
- 8 cups vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill (optional)
Instructions
- Prepare the matzo balls: In a mixing bowl, whisk eggs and vegetable oil. Stir in matzo meal, salt, turmeric, and pepper. Gently fold in seltzer. Refrigerate for 30 minutes.
- Make the soup: Heat olive oil in a soup pot. Sauté onion and garlic. Add carrots, celery, zucchini, and parsnip. Stir in turmeric, thyme, salt, and pepper. Pour in vegetable broth and simmer. Form matzo mixture into balls and add to the soup. Cook covered for 30 minutes.
- Finish the soup: Check matzo balls for doneness and adjust seasoning. Stir in fresh dill before serving.
Notes
- For fluffier matzo balls, avoid overmixing and keep the lid closed while simmering.
- Add chopped spinach or kale during the last 5 minutes of cooking for extra greens.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish, American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
