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Vegetarian Soup Recipe

Vegetarian Soup recipe

Stashcook

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.

Ingredients

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

Method

1
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.
2
Form the matzo mixture into 20 small balls. Boil in salted water until they puff and rise, about 20 minutes. Transfer to a plate.
3
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.
4
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.
5
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.
6
Serve the soup with reserved cabbage, extra dill, a sprinkle of black pepper, and a drizzle of olive oil.

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