Description
Turmeric Vegetable Matzo Ball Soup is a comforting and flavorful Jewish-inspired soup featuring fluffy turmeric-spiced matzo balls simmered in a vibrant vegetable broth loaded with carrots, celery, zucchini, and aromatic herbs. This vegetarian soup combines traditional ingredients with a golden touch of turmeric for an antioxidant boost and warm, earthy flavor.
Ingredients
Scale
For the Matzo Balls:
- ¾ cup matzo meal
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons water or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 tablespoon chopped fresh parsley (optional)
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Prepare the Matzo Ball Mixture: In a bowl, whisk together the eggs, vegetable oil, water or vegetable broth, salt, and turmeric until well combined. Stir in the matzo meal and chopped parsley if using. Mix just until combined. Cover and refrigerate the mixture for 30 minutes to allow it to firm up for easier shaping.
- Sauté the Vegetables: While the matzo ball mixture chills, heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic and cook for 2–3 minutes until fragrant and translucent.
- Add Vegetables and Turmeric: Add sliced carrots, celery, diced zucchini, and ground turmeric to the pot. Sauté the vegetables for about 5 minutes, stirring occasionally, until they start to soften and the spices become aromatic.
- Simmer the Soup: Pour in the vegetable broth, increase heat to bring the mixture to a boil, then reduce heat to a simmer. Season the broth with salt and pepper to taste.
- Form and Cook Matzo Balls: With wet hands, roll the chilled matzo ball mixture into 1-inch balls. Gently drop them into the simmering soup. Cover the pot and cook on low heat for 30–35 minutes without lifting the lid, allowing the matzo balls to puff up and cook through completely.
- Serve: Once the matzo balls are tender and floating on the surface, ladle the soup into bowls and garnish with fresh dill or parsley. Serve hot for a hearty and delicious meal.
Notes
- For fluffier matzo balls, add ½ teaspoon baking powder to the matzo ball mixture before chilling.
- You can substitute zucchini with other quick-cooking vegetables such as spinach or peas according to your preference.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
