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Vegetarian matzo ball soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Vegetarian Matzo Ball Soup & More: A Pressure Cooker Adventure

A cozy vegetarian matzo ball soup perfect for cozy nights, using a pressure cooker for rich flavors.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 195 kcal

Equipment

  • 1 Pressure cooker with sealing ring

Ingredients
  

Main ingredients

  • ½ pound carrots sliced into half-inch chunks
  • ½ pound celery with leaves, cut in half-inch pieces
  • 1 whole onion rinsed and halved, skin on
  • 1 leek sliced and cleaned, white + light green parts only
  • 1 bunch fresh dill plus 2 tablespoons chopped dill
  • 1 bunch fresh parsley bright and green
  • 2 bay leaves for flavor
  • 10 whole peppercorns
  • 6 whole cloves the spice kind
  • a pinch saffron threads essential for the flavor
  • 2 tablespoons extra virgin olive oil for richness
  • 2 large eggs for matzo balls
  • 2 tablespoons avocado oil for matzo balls
  • 1 tablespoon seltzer water for matzo balls
  • ½ cup matzo meal see notes for gluten free option
  • ½ teaspoon baking powder certified KFP if for Passover
  • ⅛ teaspoon salt for matzo balls
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder

Instructions
 

Instructions

  • Dump carrots, celery, onion, leek, dill stems, parsley, bay leaves, peppercorns, cloves, and saffron in a big pot with enough water to cover.
  • Bring it to a boil over high heat on the stove, then bring it way down to low and simmer for 30 minutes.
  • Strain the broth carefully through a fine mesh sieve. You want the broth clear, so toss the veggies and spices.
  • Put the broth back in your pot, then taste and add salt or pepper if you need. It’s gotta be just right.
  • Mix up your matzo ball dough: eggs, avocado oil, seltzer water, matzo meal, baking powder, salt, garlic and onion powder, dill, and saffron.
  • Shape them into balls and gently drop them into the hot broth. Close the lid of your pressure cooker, seal that sealing ring tight.
  • Cook under pressure following your cooker’s instructions (once float valve pops, natural release after cooking). Wait patiently and then enjoy!

Notes

Serve each bowl with 2-3 matzo balls and ladle hot soup over them. Garnish with fresh parsley if desired.