- Prep-time: / Ready In:
- Makes 12 to 15 matzo balls plus 8 cups of soup
- print/save recipe
This hearty, savory soup is just the thing to nurse a cold or flu. Note that this recipe calls for cooked quinoa, so plan to have that ready to go ahead of time. Follow package instructions for the correct yield.
- 4 to 5 matzo crackers (1 cup ground)
- 1 cup cooked quinoa or millet
- 1½ teaspoons ground flaxseed
- 1½ teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon sea salt
- 2 pinches freshly ground black pepper
- ¼ teaspoon baking soda
- 1 small onion, cut into ¼-inch dice (1 cup)
- 4 cloves garlic, minced
- 2 carrots, thinly sliced (1 cup)
- 2 stalks celery, thinly sliced (1 cup)
- 1 medium potato, cut into ¼-inch dice (2 cups)
- ½ cup button mushrooms, cut into ¼-inch dice
- 4 cups vegetable stock
- 1 cup fresh or frozen broccoli
- 1 cup fresh or frozen cauliflower
- ¼ cup finely chopped fresh dill
- 2 tablespoons mild miso paste
- 1½ tablespoons white wine vinegar
- Freshly ground black pepper
- To make matzo balls, preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place the matzo crackers in the bowl of a food processor and blend to a crumb-like texture.
- Add 1 cup hot water, the cooked quinoa, the flaxseed, lemon juice, garlic powder, onion powder, Italian seasoning, salt, pepper, and baking soda. Pulse to a dough-like consistency. If the dough is too sticky, let stand for 10 minutes.
- Take 1½ tablespoons of dough and form it into a ball. Place on the baking sheet. Repeat with remaining dough.
- Bake matzo balls 20 to 30 minutes, until the outsides are nicely browned. Remove from oven and set aside.
- To make the soup, in a large pot combine onion, garlic, carrots, celery, potato, mushrooms, and ½ cup water. Cook on medium heat for 10 minutes, stirring occasionally until onions turn translucent.
- Add vegetable stock, broccoli, cauliflower, dill, miso, vinegar, and pepper. Bring to boiling; then simmer 10 to 15 minutes.
- Add matzo balls to soup. Serve hot.