Vegetarian Matzo Ball Soup

Ingredients

• 2 piece(s) Eggs, lightly beaten
• 2 tbsp Olive oil
• 1/2 cup Vegetable broth, low-sodium
• 1/4 tsp Unsalted matzo meal
• 1 tsp Fresh dill
• 1/4 tsp Salt (optional)
• 6 cups Vegetable broth, low-sodium
• 4 piece(s) Carrots (cut into 1/4 inch slices)
• 2 piece(s) Onions, coarsely chopped
• 1 tbsp Parsnips, sliced, medium
• 3 tsp Fresh dill
• 1/4 tsp Salt and pepper

Instructions

1. Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.
2. Bring large pot of water to a boil; add a dash of salt. Using olive oiled hands, form dough into 12 1-inch balls.
3. Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.

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