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 MATZO BALL SOUP
One secret ingredient makes this the ultimate meatless matzo ball soup! Savory chicken flavor without the meat. Kosher for Passover recipe.
Provided by Tori Avey
Categories Soup
Time 2h10m
Number Of Ingredients 22
Steps:
- Combine all soup ingredients in a large pot with 1 tbsp kosher salt (reserve the 2 tbsp chopped fresh dill for later). If you're salt sensitive, you can start with 2 tsp salt, however please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tbsp if you're not watching your salt intake.
- Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
- Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 60-90 minutes until the liquid reduces by a third and the stock is flavorful. Note: the olive oil may taste strange in the beginning, but don't fret. As the stock slowly cooks the flavors will meld, and that olive oil will give the broth some much-needed richness and depth.
- While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
- While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
- Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
- When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes. No peeking! Keeping the pot covered will help the matzo balls become fluffy. Let the matzo balls simmer until they're cooked through. When they are fully cooked, turn off the heat and keep the matzo balls in the hot saffron water until ready to serve. If you won't be serving within an hour, remove the matzo balls from the pot with a slotted spoon and reserve (so they don't get mushy and fall apart).
- When the vegetable stock liquid has reduced by a third, strain the stock through a fine mesh strainer or cheese cloth into a large bowl.
- Separate out the carrots and celery from the cooked vegetables and herbs.
- Rinse the pot and pour the stock back into the pot. Add the carrots and celery back to the stock along with 1 tbsp chopped dill. Adjust seasoning to taste, adding more salt if desired. Keep the stock warm till ready to serve.
- Serve 1-2 matzo balls per bowl; ladle the hot soup and vegetables over the warm matzo balls.
Nutrition Facts : Calories 142 kcal, Carbohydrate 14 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 100 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MATZO BALL SOUP
Matzo Ball Soup from Vegan by Jean-Christian Jury. Copyright © 2017 by Jean-Christian Jury. Reproduced by permission of Phaidon. All rights reserved.
Provided by Food.com
Categories Vegan
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground pepper and stir well. Put the dough into an airtight container and refrigerate overnight.
- Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5-6 minutes, until the onion is soft. Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.
- Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes. Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.
- Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.
Nutrition Facts : Calories 549.7, Fat 25.6, SaturatedFat 3.5, Sodium 152, Carbohydrate 66.1, Fiber 5.4, Sugar 5.1, Protein 15.6
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
Make and share this Vegetarian Matzo Ball Soup recipe from Food.com.
Provided by Ariella
Categories Kosher
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the matzo balls, stir together eggs, butter and vegetable stock in a small bowl. Add the matzo meal, parsley, dill and 1/2 teaspoon salt. Stir until evenly combined. Cover and refrigerate for at least 15 minutes and up to 8 hours.
- Bring a large pot of water to boil over high heat; add a dash of salt. Using wet hands, for the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce the heat and simmer for about 30 minutes. Matzo balls should be plump, tender and cooked through.
- While the matzo balls are simmering, make the soup. Combine all ingredients except green onions, parsley, salt and pepper in large dutch oven. Bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in remaining ingredients and cook for another 10 minutes. Remove bay leaf and taste. Adjust seasonings to suit taste.
- When matzo balls are done, transfer them to a plate.
- To serve, place two matzo balls in a bowl and ladle soup over them.
Nutrition Facts : Calories 108.4, Fat 5.8, SaturatedFat 3, Cholesterol 80.7, Sodium 235.8, Carbohydrate 10.9, Fiber 1.3, Sugar 1.7, Protein 3.6
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.
VEGETARIAN MATZO BALL SOUP RECIPE
My husband Lulu's has always fond memories of his childhood friend, Scott. He's told me about Scott's mom's delicious matzo ball soup. Back then in the days, Lulu wasn't a vegetarian but now he asked me to come up with a vegetarian version. I attempted it today for the first time and I'm very happy with how it turned out. I kept the dish fairly simple; I made a vegetable broth and boiled the matzo balls for 30 minutes in salt water. Way back when I was a kid in France, I remember my friend Emma's grandmother would say her secret for making the matzo balls extra fluffy was to store them. I use a similar trick in my madeleine recipe and it's worked well in both cases.
Provided by Lil Yarmak
Yield 6
Number Of Ingredients 13
Steps:
- Making the vegetable broth: In a small pot, place the apples and add 2½ quarts of water. Bring to a boil, add the turnip, carrot, celery and sprigs of dill and cook for about 30 minutes. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add sugar (the amount of sugar varies with the sweetness of the apples) and lower the heat to a bubbly simmer. Cook for about 10 more minutes. Add salt and black pepper. Strain the broth, return to the pot and add 1 tablespoon olive oil.
- Preparing the matzo balls: In a mixing bowl, whisk the eggs with 1 tablespoon butter and 3 tablespoons olive oil. Add 1 teaspoon salt and white pepper. Add the matzo meal and seltzer water. Mix until well combined. Plastic wrap and chill in the refrigerator for at least 1 hour (or preferably overnight). Divide into 12 portions. Moisten the palm of your hands with water and form about 1¼-inch diameter balls.
- Assembly time:
- Fill a small pot with water. Bring to a boil. Once the water is boiling, place one matzo ball at a time in the pot wait until the matzo ball raises to the surface and add the next matzo ball to the pot. Once all the balls are in the pot, make sure the liquid is boiling and add salt. Cover and let simmer for 30 minutes over low heat.
- Drain the matzo balls using a slotted spoon and immediately transfer to a bowl.
- When you're ready to serve, bring the vegetable broth in the other pot to a full boil again. Cover the matzo balls with the hot liquid.
- Note: Count 2 dumplings per person.
- Enjoy!
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Servings 4Total Time 1 hrCategory Soup
- You can make this soup ahead of time, or start to prepare it while your matzo ball dough is chilling.
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From worldofvegan.com
Cuisine JewishCategory DinnerServings 6Total Time 24 hrs 55 mins
- To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground pepper and stir well. Put the dough into an airtight container and refrigerate overnight.
- Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until the onion is soft. Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.
- Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes. Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.
VEGETARIAN MATZO BALL SOUP | RECIPES | WW USA
From weightwatchers.com
Cuisine JewishCategory Lunch,DinnerServings 8Total Time 50 mins
- Whisk the eggs, oil, and salt together in a medium bowl. Stir in the matzo meal and seltzer just until smooth. Cover and refrigerate 30 minutes. With wet hands, shape the mixture into sixteen 1-inch balls.
- Bring 8 cups of water to a rolling boil in a soup pot, then carefully drop in the balls one at a time. Return to a boil, then reduce the heat and simmer, covered, until the matzo balls are soft throughout, 35–40 minutes. Drain matzo balls and set aside. Add the broth to the soup pot and bring to a simmer. Drop in the cooked matzo balls and simmer until heated through, 5 minutes; stir in the parsley and dill just before serving.
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Cuisine Jewish FoodCategory AppetizersServings 12Total Time 1 hr 40 mins
VEGAN MATZO BALL SOUP WITH SPRING VEGETABLES
From vegkitchen.com
5/5 (1)Total Time 50 minsCategory PassoverCalories 67 per serving
- Add the potato, carrots, celery, and celery leaves, optional cauliflower, vegetable broth, and 2 cups water. Bring to a slow boil, then lower the heat and simmer gently, covered, for 15 minutes, or until the vegetables tender but not overcooked.
- Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer to develop flavor.
- Just before serving, add the dill and heat the soup through. Add more water if the vegetables seem crowded, then adjust the seasonings. Serve with 3 or 4 matzo balls in each bowl of soup.
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- In a bowl, whisk together the eggs and vegetable oil. Stir in the matzo meal, parsley, salt, and pepper. Add 2 tablespoons seltzer water and stir to form a slightly sticky mixture. If it is too dry, add 1-2 tablespoons of seltzer and stir to combine.
- In another large pot, simmer the vegetable stock. Add the leeks and carrots. Cook until tender, about 10 minutes. Season with salt and pepper to taste.
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- In a large deep stock pot, over low heat, heat evoo and saute onions for about 10 minutes with the cover on, stirring every couple minutes.
- Add garlic, carrots, celery, potato, parsley, dill, hawaij, turmeric and salt and pepper and cover with broth.
- Bring mixture to a boil, reduce heat to low and simmer, covered, for at least 20 minutes until all vegetables soften.
THE BEST VEGAN MATZO BALL SOUP - ZARDYPLANTS
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- First make your flax egg by mixing the ground flax seed and water in a small bowl and stick it in the refrigerator for 5 minutes.
- Add the tahini, warm water, and flax egg to the bowl. Mix well with spoon at first, then with hands.
- Measure out 2 tablespoons of dough for each matzo ball. Shape the dough into a ball shape. If there are cracks, pinch them with your fingers and roll between your palms to create a sphere. Depending on how dry your dough is, you may find it helpful to dip your fingers in a little extra warm water to impart that moisture into the dough ball as you roll it.
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- Chop the veggies, add to the pot, season well, add water, boil until soft then place the pot on the lowest heat possible. It’s important that the soup doesn’t boil or simmer, or your vegan matzo balls will fall apart.
- Place the matzo flour, baking soda, potato starch, sea salt, black pepper, garlic powder, freshly diced dill, and the liquid from a can of white beans into a bowl and mix until combined. The mixture will look very wet, that’s perfect, see pictures above!
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- To make the matzo balls, stir the matzo meal, chickpea flour, tapioca starch, and salt together in a medium bowl. Stir in the milk and oil until thoroughly mixed.
- To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the leek and carrot, and sauté for 5 minutes, until the carrot just begins to soften.
VEGETARIAN MATZO BALL SOUP WITH CARAMELIZED CABBAGE RECIPE ...
From bonappetit.com
4/5 (25)Servings 6-8
- Whisk eggs, ¼ cup oil, ¼ cup chives, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. pepper, and ¼ cup water in a medium bowl to combine. Add matzo meal and mix until no dry spots remain. Mixture will be loose. Cover and chill at least 30 minutes and up to 3 hours.
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add cabbage, onion, garlic, and 1½ tsp. pepper and cook, tossing (tongs help here!) until coated in oil and starting to wilt. Reduce heat to low, cover pot, and cook, stirring every 10–15 minutes, until cabbage is dark and starting to stick to pot, 45–60 minutes. (If cabbage is starting to stick too much before it’s done, add 1–2 Tbsp. water and scrape up brown bits stuck to bottom of pot.) Scoop out about ½ cup cabbage and set aside.
- Meanwhile, working with damp hands, divide matzo mixture into 20 pieces and roll each into about a ½"-diameter ball. Bring a large pot of salted water to a boil. Gently drop in matzo balls and reduce heat so water is at a simmer. Cover pot and cook until matzo balls puff, rise to the surface, and are tender throughout (cut one open to check), 15–20 minutes. Using a slotted spoon, transfer to a large plate or rimmed baking sheet.
- Mix leeks, potatoes, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt into cabbage mixture and add 6 cups water. Increase heat to high and bring to a boil. Reduce heat and simmer gently, adding any matzo balls you will be eating in the final 5 minutes, until potatoes are tender 10–12 minutes. (Any matzo balls that you’re not serving should be stored and reheated separately.) Remove from heat and stir in ½ cup parsley and 1 tsp. lemon juice. Taste soup and season with more salt and add remaining 1 tsp. lemon juice if needed.
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Cuisine JewishCategory DinnerServings 4Total Time 2 hrs
- In a small pan over medium-high heat, heat the oil. Add the onion and garlic and saute for 2 to 3 minutes or until the onions are translucent and tender. Remove from heat and set aside.
- Transfer the tofu mixture and the sauteed vegetables to a large mixing bowl. Add the parsley, matzo meal, baking powder, nutritional yeast, and salt, and mix together until thoroughly combined. Move the mixture into an airtight storage container and freeze it for 1 hour. You can also refrigerate overnight if making it the night before.
- Shortly before you take the dough out of the freezer, heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, garlic, and bay leaf, and saute for 3 to 4 minutes or until the onions are translucent and tender. Add the water and Better Than Bouillon, cover, and lower to a simmer.
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