A hearty vegetarian version of traditional matzo ball soup modified from an onion and mushroom soup recipe that my mother used to make when I was a kid.
Onion-Barley Matzoh Ball Soup Recipe
I'm craving soup. Here's a hearty vegetarian version of traditional matzoh ball soup. I modified it from an onion/mushroom soup recipe that my mother used to make when I was a kid.
For the matzoh balls:
- 1 packet matzoh ball mix - I use Manischewitz
- 2 T black truffle oil olive oil or other vegetable oil
- 1 tsp. onion flakes
- pepper to taste
- 2 eggs or 1/2 cup egg substitute
For the soup base:
- 1 large onion chopped fine
- 2 stalks of celery chopped
- 1 carrot
- ½ cup red wine - always cook with wine that you would drink yourself. In fact have some now!
- 1 T. olive oil
- 1 cup sliced mushrooms - any variety.
- 1 box prepared vegetable broth - preferably organic
- 4 cups of water
- 1 T herbes de provence
- 1 T tomato paste
- ½ tsp. cayenne
- 1 tsp. spicy Mrs. Dash
- ½ cup organic barley
- salt and pepper to taste
- Grated Parmesan cheese for garnish
- Meat option: If you want to add meat feel free to add a cup of shredded cooked chicken when you add the matzoh balls to the soup.
- Coat the bottom of a large french over or stock pot with the olive oil. Add onion, carrot and celery and cook over medium low heat until
- the carrots are soft and the onions start to brown - about 12 minutes.
- While the vegetables are cooking, make the matzoh ball mix according to the directions on the box.
- I like to substitute black truffle oil for the vegetable oil, and egg substitute for whole eggs. Add the onion flakes and pepper. Mix well and refrigerate.
- Add the mushrooms, wine & herbes de provence and continue cooking until the wine has absorbed into the vegetables.
- When the wine has absorbed, add the vegetable broth, water, tomato paste, cayenne and Mrs. Dash. Bring to a boil.
- Add the barley to the boiling water, stir.
- Remove the matzoh ball mix from the fridge. Wet your hands so the mix doesn't stick to them, and form the mixture into 1 inch balls.
- Plop the balls into the boiling water. The water MUST be boiling or the matzoh balls will be hard in the middle.
- Cover the pot and reduce heat to medium/high so that it doesn't boil over.
- Cook for 30 minutes or until the barley is soft. Add salt and pepper to taste.
- Serve two matzoh balls per person. Top each bowl with Parmesan cheese and freshly ground black pepper.
Hungry for More?Buy the Taste of Tucson Cookbook!