Matzo Ball Soup with Vegetables
The soup with matzo balls and vegetables shows you how delicious Jewish cuisine can be. At Spoonsparrow you will find many more healthy recipes.
Ingredients
- 3 eggs
- 2 tbsp oil
- 150 g matzo meal (in a Jewish specialty grocery store)
- 1 tsp salt
- 1 stalk leek
- 4 Carrots
- 1 l vegetable broth
- 250 g whole wheat spaghetti
- Pepper
- 2 stems Parsley
Instructions
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1.
Whisk the eggs, add oil, 60 ml water and matzo meal while stirring constantly, season with salt. Let the dough rest for a while. With wet hands form balls and drop them one by one into boiling salted water. Once the water boils again, let the dumplings cook for 10 minutes.
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2.
For the soup, clean, wash and dry the leek, then cut into rings. Peel the carrots, halve lengthwise, quarter and cut into sticks. Bring vegetable broth to a boil. Add leeks, carrots and spaghetti and simmer for about 10 more minutes until the vegetables and noodles are al dente. Season well with pepper.
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3.
Wash, dry and chop parsley. Distribute matzo balls in serving bowls, pour soup over them and sprinkle with parsley before serving.
