This vegetarian matzo ball soup is perfect for any occasion! No oil is involved in the preparation, making it a healthy alliterative to chicken soup.
- 4 cloves of garlic
- 4 mushrooms (sliced)
- 2 carrots (sliced thickly)
- 2 parsnips (cut into chunks)
- 1 onion (quartered)
- 2 leeks (sliced)
- 2 bay leaves
- 6 cups water (1.5 l)
- 1/2–1 tsp sea salt
- 1/4 tsp ground black pepper
- I use a mix for the Matzo balls, available at most grocery stores in the grocery food section.
- Peel and chop the veggies and add them to a large pot with all the remaining ingredients (water, salt, and ground black pepper).
- Bring to a boil, cover, and simmer for as long as you want (for at least 30 minutes). I usually cook the stock for about 2 hours.
- Strain and discard the veggies and the bay leaves. Save some of the veggies, like carrot, parsnip and celery.
- Keep it in a sealed container in the fridge for up to 1 week or in the freezer for about 3 months.