Best 4 Vegetarian Matzoh Balls Recipes
In the realm of Jewish cuisine, matzo balls reign supreme. These delectable dumplings, traditionally made from matzo meal, eggs, and water, hold a special place in the hearts and stomachs of people worldwide. Whether you prefer them light and fluffy or dense and chewy, there's a matzo ball recipe out there to satisfy every palate.
This curated collection of vegetarian matzo ball recipes takes the classic dish to new heights, offering delectable options for those who abstain from meat or simply seek a lighter, healthier alternative. From the classic matzo ball soup, brimming with flavorful broth, vegetables, and tender dumplings, to innovative takes like matzo ball sliders and stuffed matzo balls, these recipes are sure to impress and delight.
For those seeking a traditional experience, the classic matzo ball soup recipe provides a step-by-step guide to creating perfect matzo balls, along with a flavorful broth that's packed with vegetables and herbs. If you're looking for a heartier option, the matzo ball and chicken soup recipe adds succulent chicken pieces to the mix, resulting in a comforting and satisfying meal.
For a unique twist, the matzo ball sliders recipe transforms matzo balls into miniature burger buns, filled with your favorite burger toppings. The stuffed matzo ball recipe takes it a step further, encasing a savory filling of vegetables, cheese, or meat alternatives within the matzo ball itself.
And for a lighter, more refreshing option, the matzo ball and vegetable soup recipe showcases the delicate flavors of fresh vegetables and a light broth, making it a perfect choice for a warm and healthy meal.
No matter your preference, these vegetarian matzo ball recipes are sure to tantalize your taste buds and leave you craving more. So gather your ingredients, grab a spoon, and embark on a culinary journey that celebrates the versatility and deliciousness of this iconic Jewish dish.
JOAN NATHAN'S MATZO BALL SOUP
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Categories appetizer
Time 4h15m
Yield About 15 matzo balls
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
VEGAN MATZO BALL SOUP
The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as aquafaba) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: "It's a very sad world without good matzo balls."
Provided by Joan Nathan
Categories soups and stews, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings (about 20 matzo balls)
Number Of Ingredients 23
Steps:
- Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
- Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
- When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
- Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.
VEGETARIAN MATZO BALL SOUP
For a hearty lunch or dinner, make this Passover holiday classic with a twist-no meat!-with this family lunch or dinner recipe from Jonathan Safran Foer, author of "New American Haggadah."
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
- Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
- Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
- Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
- Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.
VEGETARIAN MATZOH BALLS
Provided by Sarah Kagan
Categories Passover Vegetarian Spring Kosher
Yield Makes about 20 medium-sized matzoh balls
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
- In a large pot, bring the vegetable stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. Serve warm in vegetable stock.
Tips:
- Use fresh matzo meal. Fresh matzo meal will produce lighter and fluffier matzo balls. If you don't have fresh matzo meal, you can make your own by grinding matzo crackers in a food processor.
- Don't overmix the batter. Overmixing the batter will make the matzo balls tough. Mix just until the ingredients are combined.
- Let the batter rest. Letting the batter rest for 30 minutes will allow the matzo meal to absorb the liquid and produce a more tender matzo ball.
- Bring the broth to a simmer before adding the matzo balls. This will prevent the matzo balls from breaking apart.
- Cook the matzo balls for 20-30 minutes, or until they are cooked through. You can tell if the matzo balls are cooked through by inserting a toothpick into the center. If the toothpick comes out clean, the matzo balls are done.
Conclusion:
Vegetarian matzo balls are a delicious and easy-to-make addition to any soup or stew. They are a great way to use up leftover matzo meal, and they can also be made ahead of time and frozen. With a few simple tips, you can make perfect vegetarian matzo balls every time.
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