Chunky Vegetable Meatball Soup

Michal Frischman Michal Frischman
Leave a review

A good stock is the backbone of my Pesach menu. It gets incorporated into sauces, meats, and soups, and it’s the flavor enhancer I rely on when my usual favorite (a.k.a. soy sauce) is not available. This soup is all about the stock! Any leftovers can easily be strained, reduced, and turned into a gravy with a little roux and tomato paste to thicken it.

4h 30m 8
Easy Gluten Free No Refined Sugar Passover Meat

Contains: Egg

Directions

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Lay out the bones on the prepared baking sheet. Season with one teaspoon salt

    and half a teaspoon pepper. Roast for 40 minutes, or until browned and fragrant.

  3. Heat oil in a large pot and add onions, celery, and carrots. Cook for seven to 10 minutes, until beginning to soften. Season with one teaspoon salt.

  4. Add bones and tomatoes to the pot, then fill with water and bring to a boil.

  5. Lower to a simmer and season with remaining salt and pepper. Cook for three to four hours, or until the liquid is extremely flavorful. Remove the bones.

  6. Combine the meatball ingredients and form very small meatballs (approximately one teaspoon each). Drop them into the soup and simmer for 20–30 minutes or until extremely tender. If desired, stir in spinach before serving to wilt.

Credits

Tips:
The bones make this broth very rich, so I like to cook it in advance and skim off the fat after it cools.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Suggested Recipes

Explore

chunky ground meat kosher for passover meatball soup meatballs Michal Frischman Pesach vegetables
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments