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Switch up your chicken soup with this vegetarian, umami-rich soup! The secret ingredient to getting that rich flavor is our Umami Sea Salt, with a hearty blend of sea salt, shiitake mushrooms and black garlic. It’s used in place of salt in both the soup and matzo balls for an extra dose of delicious holiday flavor.
Recipe created by Micah Siva (@noshwithmicah)
Serves 4
Ingredients:
1 tablespoon olive oil
1 yellow onion, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
5 cloves garlic, chopped
2 teaspoons Umami Sea Salt
6 cups vegetable broth, no salt added
¼ cup parsley, chopped
Matzo balls:
½ cup matzo meal
½ teaspoon baking powder*
1 teaspoon Umami Sea Salt
2 large eggs
2 tablespoons olive oil
4 cups vegetable broth
Directions:
Prepare the soup: Heat olive oil in a large pot over medium heat.
Add onion, celery and carrots. Cook for 5-7 minutes, or until the onions begin to soften.
Add the parsnips and garlic, Umami Sea Salt, and vegetable broth. Bring to a boil, and let simmer uncovered for 30 minutes.
Meanwhile, combine matzo meal, baking powder, and Umami Sea Salt in a bowl. In a separate bowl, whisk together eggs and oil.
Add egg mixture to matzo meal until just mixed. Cover, and let rest in the fridge for 30 minutes.
After 30 minutes, bring the vegetable broth to a boil. Roll matzo meal mixture into 12, 1-inch balls, reduce to simmer, and boil covered for 30-40 minutes - don’t peek!
Serve 2-3 matzo balls per bowl, and garnish with chopped parsley.
Enjoy!
*Making this for Passover? You can buy Kosher for Passover Baking Powder (try Gefen brand!), which uses potato starch instead of cornstarch.
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
