Vegetarian Matzo Ball Soup

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.


  1. Peel and chop the veggies and add them to a large pot with all the remaining ingredients (water, salt, and ground black pepper).
  2. 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.
  3. Strain and discard the veggies and the bay leaves. Save some of the veggies, like carrot, parsnip and celery.
  4. Keep it in a sealed container in the fridge for up to 1 week or in the freezer for about 3 months.

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Lesley Wolman

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