Join KindChef Carol Weil to make a Vegetarian Jewish “chicken” Matzah Ball Soup (based on this recipe from My Jewish Learning.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Vegetarian Jewish “chicken” Matzah Ball Soup
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 tablespoons of miso (or more depending on umami taste preference)
- 6 large onions, quartered through the root
- 18 garlic cloves, roughly chopped
- 9 large carrots, peeled and cut into chunks
- 9 celery stalks, cut into chunks
- 3 large parsnips, peeled and cut into chunks
- 3 medium sweet potatoes (about 1 1/2 pound), peeled and cut into chunks
- 3 tablespoon onion powder
- 4 1/2 teaspoons garlic powder
- 1 1/2 small bunches dill, plus chopped dill for serving
- 1 1/2 small bunches flat-leaf parsley
- 6 bay leaves
- 4 1/2 tablespoons coarse kosher salt, plus more as needed
- 1 1/2 teaspoons freshly ground black pepper
Instructions
- In a large soup pot, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
- Add the carrots, celery, parsnips, sweet potatoes, onion powder, and garlic powder. Tie the dill and parsley bunches together at the stems with kitchen twine and add to the pot along with the bay leaves and 9 quarts of water. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium, partially cover, and cook, stirring occasionally, until the liquid has reduced by about a third, 1 to 1 1/2 hours.
- Remove the vegetables and strain the broth through a fine-mesh sieve into a large bowl. Return the broth to the pot and stir in the salt and pepper. Discard all the vegetables and herbs except the carrots and celery. Cut those into bite-size pieces and return to the pot.
- Stir in miso and, if desired, more salt, 1 teaspoon at a time.
- Serve hot, topped with chopped dill.
OPTIONAL Matzo Balls Recipe: makes about 8 balls
this is just an add-on for soup that will become family dinner, not a general add-on for all the donated soup
Ingredients
- 2 eggs
- 1/2 cup seltzer
- 3/4 cup matzo meal
- 1/8 tsp salt, or more to taste
- Ginger powder, depending on your preference (optional)
- 1 Tbsp grated onion or sprinkle of onion powder (optional)
- 2 Tbsp canola oil
Directions
- Beat 2 eggs.
- Add seltzer, matzo meal, salt, and optional ginger powder and onion. Then add oil.
- Refrigerate for 2 hours or overnight.
- Remove from refrigerator while you boil a pot of water. Wash hands, then coat them with canola, roll mix into 1-1.5 inch balls. Drop each into the pot as you go. Keep at a slow- medium boil, allowing the balls to rise to the top and remain there. Cook with the lid mostly on, for about 30 minutes.
- Remove with a slotted spoon to a plate then add to heated broth or refrigerate until ready to use.
*Feel free to experiment and add your favorite herbs or spices in small quantities.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Vegetarian Jewish “chicken” Soup,” and “vegetarian.” When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9 am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
