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Vegetarian Soup Recipe

Vegetarian Soup recipe


This is a warm, comforting soup with soft matzo balls and sweet caramelized cabbage. It's like a hug in a bowl! You mix eggs, oil, and matzo meal to make little balls and cook them in water. Then, you cook cabbage, onion, and potatoes in a pot and mix them all together.


4 large eggs
1/2 cup extra virgin olive oil, plus more for serving
1/4 cup finely chopped dill, plus more for serving
2 1/2 tsp kosher salt, divided
2 1/2 tsp freshly ground black pepper, divided
1 cup (120 g) matzo meal
1 small savoy cabbage, thinly sliced
1 medium onion, thinly sliced
4 garlic cloves, crushed
2 large leeks, white and pale-green parts only, sliced
8 oz small red potatoes, quartered
1/2 cup coarsely chopped dill, plus more for serving
1–2 tsp fresh lemon juice


Whisk eggs, 1/4 cup olive oil, 1/4 cup dill, 1 tsp kosher salt, 1 tsp black pepper, and 1/4 cup water in a medium bowl. Stir in matzo meal until no dry spots remain. Chill for at least 30 minutes.
Form the matzo mixture into 20 small balls. Boil in salted water until they puff and rise, about 20 minutes. Transfer to a plate.
Heat the remaining 1/4 cup olive oil in a pot. Add cabbage, onion, garlic, and 1 1/2 tsp black pepper. Cook until cabbage wilts, then cover and cook until caramelized, about 45-60 minutes.
Set aside 1/2 cup of the cabbage. Add leeks, potatoes, and 1 1/2 tsp kosher salt to the pot with 6 cups water. Boil, then simmer until potatoes are tender, about 10-12 minutes.
Add matzo balls to the soup in the last 5 minutes of cooking. Remove from heat, stir in 1/2 cup dill and 1 tsp lemon juice. Season with salt and more lemon juice if needed.
Serve the soup with reserved cabbage, extra dill, a sprinkle of black pepper, and a drizzle of olive oil.

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