Vegetable Broth With Lemon- and Thyme-Scented Matzoh Balls

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Democracy Dies successful Darkness

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Secrets of kneidlach (matzoh balls) request not reside lone with the colonisation that tends to devour the dumplings during the Jewish vacation of Passover. This vegetarian mentation has wide appeal, with flavorful additions to the matzoh balls themselves and vegetables that boost this crockery from archetypal people to entree.

To immoderate seasoned matzoh shot makers, the 15-minute remainder for this dough volition beryllium heresy: mode excessively short. But the method works here, yielding a tender, fluffy result.

Serve with a crockery of hearty greens dressed with a lukewarm vinaigrette.

From cook Tracy O'Grady.

Ingredients

measuring cup

Servings: 4 (makes astir 10 cups broth)

2 ample eggs
6 tablespoons extra-virgin olive oil, divided
Finely grated zest of 1 lemon
1/2 spoon caller thyme leaves, oregon much for garnish
Freshly cracked achromatic pepper
1 packet from 5-ounce bundle reduced-sodium matzoh shot mix, preferably Manischewitz marque (reserve the 2nd packet for different use)
1 ample leek, achromatic and light-green portion only
1 tiny carrot, scrubbed and chopped successful tiny dice
10 cups water
1 spoon good salt
1 lb achromatic fastener mushrooms, thinly sliced
5 ample basil leaves, torn (optional)

Nutritional Facts

Per serving (2 matzoh balls with 2 1/2 cups broth)

Calories
301
Fat
21 g
Saturated Fat
3 g
Carbohydrates
22 g
Sodium
1117 mg
Cholesterol
93 mg
Protein
8 g
Fiber
2 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Tracy O'Grady.

Tested by Bonnie S. Benwick and Hattie Ulan.

Published March 12, 2026