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veggie soup with Matzo-ball serve in a white bowl
Olivia

Matzo Ball Soup with Carrots and Herbs in Vegetable Broth

5 from 1 vote
Matzo ball soup with carrots and herbs in vegetable broth for a balanced plant-forward everyday comfort dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 279
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup matzo meal
  • 3 eggs
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 2 carrots sliced
  • 1 small onion chopped
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley or dill chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.25
Buy Now
05/27/2026 08:00 pm GMT
soup pot with lid

Cooking Instructions
 

  1. In a bowl, mix matzo meal, eggs, olive oil, salt, and black pepper.
  2. Cover and refrigerate mixture for 15 minutes.
  3. Bring vegetable broth to a boil in a pot.
  4. Add sliced carrots and onion.
  5. Reduce heat to a simmer.
  6. Form matzo mixture into small balls.
  7. Drop matzo balls gently into the simmering broth.
  8. Cover and cook for 20 minutes until cooked through.
  9. Season broth with salt and black pepper.
  10. Garnish with fresh herbs before serving.

Nutrition

Calories: 279kcalCarbohydrates: 37gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 123mgSodium: 1009mgPotassium: 209mgFiber: 2gSugar: 4gVitamin A: 5790IUVitamin C: 3mgCalcium: 38mgIron: 2mg

Notes

Keep broth at a gentle simmer for soft matzo balls.
Do not overcrowd the pot.
Serve hot for best flavor.

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