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Vegetarian Matzoh Ball Soup Print E-mail

Classic recipes for matzoh balls can include schmaltz which is clarified chicken fat. Of course we couldn't use that for our vegetarian recipe!

So we asked around and came up with a substitute. We were told that if you fry onions in margarine, not butter, then strain out the onions you get an flavor close to what the schmaltz adds. Amazingly, it worked!

{Makes 6-8 servings}


You'll need:

  • 4 cloves of garlic
  • 1 tablespoon of tomato paste
  • 3 bay leaves
  • 15 peppercorns
  • 3 teaspoons of dried sage
  • 1 teaspoon of dried thyme
  • 15 parsley sprigs
  • 2 teaspoons of salt
  • 4 quarts of water


  • Measuring cups and spoons
  • A large pot
  • A wooden spoon
  • A metal or heat proof strainer
  • A large bowl
  • Hot pads
  • Some adult help
  1. Place all the ingredients in a large pot. Bring the water to a boil then reduce the heat. Simmer the vegetables for 2 hours. About 1 hour into the cooking start your Matzoh Balls (see recipe below).
  2. Set the strainer into the large bowl.
  3. Ask your cousin, or whichever adult is helping you, to please strain the vegetables out of the broth by pouring the soup through the strainer.
  4. Mash the garlic through the strainer into the soup.
  5. Add the toasted onions from the recipe below into the soup.
  6. Put the soup back on the stove and bring it to a boil.
  7. Gently add the matzoh balls and cook as directed below.


You'll need:

  • 1 large onion - finely diced
  • 1 1/2 sticks of margarine
  • 4 large eggs
  • 1/2 teaspoon of Kosher salt
  • 1/2 teaspoons ground black pepper
  • 1 cup of unsalted matzoh meal
  • Some adult help


  • Measuring cups and spoons
  • A skillet or fry pan
  • A wooden spoon
  • A metal or heat proof strainer
  • A medium-sized bowl
  • A large bowl
  • A slotted spoon
  • Hot pads
  1. Melt the margarine in the fry pan on the lowest heat and add the onions. Sauté the onions on the lowest heat, stirring constantly until they are dark, toasty brown and crisp.
  2. Set the strainer into the medium-sized bowl.
  3. Here's the place you'll need adult help. Ask your aunt or whoever is helping you to pour the hot oil and the onions into the strainer. Let the "faux schmaltz" drain into the bowl. Set the toasty onions aside. You'll use them in a minute.
  4. Put the matzoh meal, eggs, faux schmaltz, salt and pepper in the large bowl. Mix well.
  5. Use your hands to form balls about the size of ping pong balls.
  6. Place the balls on a dish and chill for 1 hour.
  7. When the balls are thoroughly chilled, place them gently in the hot soup and boil for 15-20 minutes.
  8. When the matzoh balls are cooked through, use the slotted spoon to fish them out of the soup.
  9. Place 2 or 3 matzoh balls in each soup dish. Ladle the broth over and serve.