Vegetarian Tofu Matzo Ball Soup Recipe
A vegetarian Jewish recipe with extra virgin olive oil, onion - finely chopped, inch ginger - peeled and grated. Ready in 1h, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To start making Vegetarian Tofu Matzo Ball Soup, in a small stir fry pan, heat a teaspoon of oil over medium heat
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram) - 2
Add garlic, ginger and saute for a minute
inch ginger - peeled and grated(1)cloves garlic - fine chopped(4) - 3
Add onions and cook until soft
onion - finely chopped(1)onion - diced(1) - 4
Turn off the heat
- 5
In a mixing bowl mix the matzo meal (or bread crumbs), sautéed onion, salt and pepper to combine
onion - finely chopped(1)matzo meal - or bread crumbs(1/2 cup)salt and pepper - to tasteonion - diced(1)salt and pepper - to taste - 6
In a Food processor or blender, combine the tofu, vegetable broth, parsley and remaining oil until it forms a smooth paste
tofu - firm(100 gram)vegetable stock(1/2 cup)- 4 parsley leaves - finely chopped(3)vegetable stock(3 cups)- 5 parsley leaves - finely chopped(4) - 7
Add the tofu mixture to the matzo meal mixture and mix to combine
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram) - 8
Cover the bowl and refrigerate the batter overnight or for 5 - 6 hours
- 9
To make the soup, in a saucepan heat the oil over medium heat
- 10
Add the onion, carrot and cook for few minutes or until the vegetables are tender
onion - finely chopped(1)vegetable stock(1/2 cup)onion - diced(1)carrot (gajjar) - cut into strips(1)vegetable stock(3 cups) - 11
Add the hot vegetable broth, chopped parsley and dil
onion - finely chopped(1)cloves garlic - fine chopped(4)vegetable stock(1/2 cup)- 4 parsley leaves - finely chopped(3)vegetable stock(3 cups)- 5 parsley leaves - finely chopped(4)- 3 sprig dill leaves - finely chopped(2) - 12
Season with salt and pepper to taste
salt and pepper - to tastesalt and pepper - to taste - 13
Bring to a boil, reduce the heat and simmer for till the vegetables are tender
vegetable stock(1/2 cup)vegetable stock(3 cups) - 14
While soup is simmering, divide the matzo ball mixture into small equal portions and shape into small size balls
matzo meal - or bread crumbs(1/2 cup)carrot (gajjar) - cut into strips(1) - 15
Add the Tofu Matzo balls to the soup, simmer for 15 to 20 minutes or until they float to the surface and are cooked through
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram) - 16
Turn off the heat
- 17
Serve Vegetarian Tofu Matzo Ball Soup along with Herb Mushroom Bruschetta
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram)
Nutrition Facts
Per serving
Rate this recipe
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Vegetarian Tofu Matzo Ball Soup Recipe
A vegetarian Jewish recipe with extra virgin olive oil, onion - finely chopped, inch ginger - peeled and grated. Ready in 1h, serves 3.
Curated byKavya Sharma🇮🇳
Directions
17 steps- 1
To start making Vegetarian Tofu Matzo Ball Soup, in a small stir fry pan, heat a teaspoon of oil over medium heat
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram) - 2
Add garlic, ginger and saute for a minute
inch ginger - peeled and grated(1)cloves garlic - fine chopped(4) - 3
Add onions and cook until soft
onion - finely chopped(1)onion - diced(1) - 4
Turn off the heat
- 5
In a mixing bowl mix the matzo meal (or bread crumbs), sautéed onion, salt and pepper to combine
onion - finely chopped(1)matzo meal - or bread crumbs(1/2 cup)salt and pepper - to tasteonion - diced(1)salt and pepper - to taste - 6
In a Food processor or blender, combine the tofu, vegetable broth, parsley and remaining oil until it forms a smooth paste
tofu - firm(100 gram)vegetable stock(1/2 cup)- 4 parsley leaves - finely chopped(3)vegetable stock(3 cups)- 5 parsley leaves - finely chopped(4) - 7
Add the tofu mixture to the matzo meal mixture and mix to combine
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram) - 8
Cover the bowl and refrigerate the batter overnight or for 5 - 6 hours
- 9
To make the soup, in a saucepan heat the oil over medium heat
- 10
Add the onion, carrot and cook for few minutes or until the vegetables are tender
onion - finely chopped(1)vegetable stock(1/2 cup)onion - diced(1)carrot (gajjar) - cut into strips(1)vegetable stock(3 cups) - 11
Add the hot vegetable broth, chopped parsley and dil
onion - finely chopped(1)cloves garlic - fine chopped(4)vegetable stock(1/2 cup)- 4 parsley leaves - finely chopped(3)vegetable stock(3 cups)- 5 parsley leaves - finely chopped(4)- 3 sprig dill leaves - finely chopped(2) - 12
Season with salt and pepper to taste
salt and pepper - to tastesalt and pepper - to taste - 13
Bring to a boil, reduce the heat and simmer for till the vegetables are tender
vegetable stock(1/2 cup)vegetable stock(3 cups) - 14
While soup is simmering, divide the matzo ball mixture into small equal portions and shape into small size balls
matzo meal - or bread crumbs(1/2 cup)carrot (gajjar) - cut into strips(1) - 15
Add the Tofu Matzo balls to the soup, simmer for 15 to 20 minutes or until they float to the surface and are cooked through
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram) - 16
Turn off the heat
- 17
Serve Vegetarian Tofu Matzo Ball Soup along with Herb Mushroom Bruschetta
matzo meal - or bread crumbs(1/2 cup)tofu - firm(100 gram)
About this recipe
A vegetarian Jewish recipe with extra virgin olive oil, onion - finely chopped, inch ginger - peeled and grated. Ready in 1h, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe