Vegetarian Matzo Ball Soup

Ingredients

• 2 eggs, lightly beaten
• 2 tablespoons olive oil
• 1/8 cup vegetable broth, low-sodium
• 1/2 cup unsalted matzo meal
• 1 tablespoon fresh dill
• 1/2 teaspoon salt (optional)
• 6 cups vegetable broth, low-sodium
• 4 carrots, cut into 1/4-inch slices
• 2 onions, coarsely chopped
• 1 1/2 cups parsnips, sliced
• 3 tablespoons fresh dill
• Salt and pepper to taste (optional)

Method

1. 1 Stir together eggs, oil, and 1/8 cup vegetable broth in a small bowl. Add matzo meal, 1 tablespoon dill, and salt. Stir until evenly combined.
2. 2 Cover and refrigerate the dough for 15 minutes to 8 hours.
3. 3 Bring a large pot of water to a boil with a dash of salt. Using oiled hands, form dough into 12 1-inch balls.
4. 4 Drop balls into boiling water. Reduce heat and simmer for 30 minutes.
5. 5 While balls simmer, combine 6 cups broth, carrots, onions, parsnips, and remaining dill in a pot. Bring to a boil, then simmer for 20 minutes.
6. 6 Spoon 2 cooked matzo balls into a bowl and ladle soup over them. Season with salt and pepper to taste.