Written and illustrated by Amanda Leiserowitz
- Matzo meal (2 packets)
- Low sodium vegetable broth (2 boxes)
- 2 eggs
- 2 tbsp vegetable oil
- Garlic powder
- A dash of olive oil
Season carrots by tossing them in olive oil and garlic powder. Spread them out on a tinfoil covered tray and put in the oven for 20 minutes at 425℉
Mix matzo meal in a small bowl with eggs and vegetable oil, according to the instructions on the box. Refrigerate for 15-20 minutes before forming into about 12 relatively small balls.
Put the vegetable broth in a large pot on the stovetop and cover on high heat. Let sit until boiling. Once boiling, put the formed matzo balls into the broth and cook until the matzo balls are golden—time will vary depending on the size and type of matzo meal (so check the instructions on the packet!). Add the carrots as well, so that they become nice and soft.
Chop the celery to your desired size. When the matzo balls are nearly done, add the celery.
You can add any other veggies or garnish you want, like onions, shallots, parsnip, dill, or parsley.
Extra carrots make an excellent side dish for your meal!
Once the matzo balls are cooked through and all the veggies are soft, serve to 5-6 people! This dish goes great with challah and honey garlic tofu to make a delicious vegetarian meal for any day, Shabbat, or other special occasion.
If you don’t have enough people to finish your huge batch of soup—or if you plan to eat it alone—just cover and refrigerate! Matzo ball soup makes for great leftovers, since the matzo balls have more time to soak up the broth.