J&P’s Infamous Vegetarian Matzo Ball Soup + Video

This classic soup is commonly served during Jewish holidays like Rosh Hashanah, Passover, Seder and it’s one of Julian and I’s favorites which can be found on NYC deli menus all year round.

Since Julian is vegetarian, we were able to adapt his family's recipe to get our veggie spin on this traditional classic which incorporates garlic and onion powder in forming the matzo balls. Nadine's grandma used to make them mushy and very soft but Nadine and Julian likes them slightly firmer which is how ours usually turn out!

To get a fluffier ball we incorporate these few tips:

• Baking powder- It’s key to creating a fluffier and “floater” style matzo balls and there’s a kosher baking soda used during Passover called “Gefen”

• Using carbonated water and/or seltzer in your whipped eggs will help get you a fluffier matzo ball as well!

• Also be sure to transfer your matzo ball mixture into fridge for at least 2 hours for it to fully absorb the oil and eggs

Take a look at how we make our vegetarian broth and matzo balls that we made from SCRATCH.

MATZO BALL DOUGH/BATTER
6 large eggs
1/3 cup seltzer water

1/4 cup oil (canola oil)
1/2 tbs kosher salt
1/4 tsp. black peppercorns (grinded with a grinder or mortal and pessle)
1/4 tsp. white peppercorns (grinded with a grinder or mortal and pessle)
1/4 tsp garlic powder
1/4 tsp onion powder
1½ cups matzo meal
1/4 tsp of baking powder (kosher Passover baking powder like Gefen)

MATZO BALL BROIL

12-16 cups water
1 tbs of Kosher salt

VEGETABLE BROTH
14 cups water
1 tbs salt
5 medium carrots, peeled, cut into 2-3" chunks (reserve 1 carrot diced for final broth)
5-6 stalks celery, cut into quarters (reserve 2 separate stalks for broth, cut into 1/2" chunks)
1 1/2 yellow or white onions (one whole, and another half onion diced for final broth)
2 tablespoons olive oil
4 garlic cloves, smashed
1/2 tsp crushed black peppercorns
2 bay leaves
2 tbs EVOO

GARNISH
1 large bunch of dill (stems only, save the tops for the broth garnish)
3-4 scallions (finely chopped white and light green parts only, save the dark green tops for something else)

MATZO DOUGH & MATZO BALL WATER BROIL
1. In food processor pulverize matza until you have a nice smooth matza meal, and set aside just 1 1/2 cup of the matza.

2. In medium bowl whisk 1 1/2 cup of matzo meal, salt, pepper and baking powder.
3. In a large bowl whisk eggs fully (no streaking of yolk/egg whites) and add seltzer water. Add matza meal slowly into your mixture and use a fork to whisk it good.
4. Transfer matzo mixture and let chill in fridge for at least 2 hours or let overnight (this step is crucial to be able to form the batter into balls).
5. In a separate pot boil 12-16 cups of water to a rolling boil in a medium pot and add 2 tbs of kosher salt.
6. Using cold damp hands, make matzo balls in about 1½”-diameter dense balls. Keep washing your hands with cold water in between ball-making (for easier ball forming). DO NOT pack these into hard balls, just lightly roll them in your hands so they don’t turn into hard compact matzo balls.
7. Using a slotted spoon, carefully lower matzo balls into water pot. Get water to a boil, and reduce heat to low and cover pot, let simmer for 20-45 minutes until balls are puffed and light in color. Check and stir balls just once about every15 min. But let it cook for the entire 20-45 min for them to remain fluffy and big. Check by cutting a matzo ball in half and seeing if it is cooked through. Once it is, then remove from heat.


VEGETABLE BROTH PREPARATION:
1. Boil 4 quarts (16 cups) water to a rolling boil in a large pot.
2. Add all soup ingredients
3. After you hit a rolling boil, reduce heat to a simmer. Let the stock cook uncovered for 60-90 minutes or until super fragrant and vegetables are soft.
4. Remove from stove, strain broth in large bowl, clean pot and transfer the clean strained broth back into pot, and season with salt and pepper to taste if needed.
5. Add matzo balls into the broth and add reserved carrots/celery/and onion into your broth 15-20 min prior to serving so veggies are colorful/fresh, serve with fresh sprinkled parsley or dill in individual bowls. 6. Serve 2-3 matzo balls per bowl and ladle piping hot broth and vegetables over the warm matzo balls.