Vegetarian Matzo Ball Soup

2 eggs
lightly beaten
2 tablespoons olive oil
1/8 cup vegetable broth
low-sodium
1/2 cup unsalted matzo meal
1 tablespoon fresh dill
salt (1/2 teaspoon
optional)
6 cups vegetable broth
low-sodium
4 carrots (cut into 1/4 inch slices)
2 onions
coarsely chopped
1 1/2 cups parsnips
sliced (medium)
3 tablespoons fresh dill
salt and pepper (to taste
optional)

Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.
Bring large pot of water to a boil; add a dash of salt. Using olive oiled hands, form dough into 12 1-inch balls.
Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.
While matzo balls are simmering, make soup by adding all ingredients and bringing to a boil.
Reduce heat and simmer for 20 minutes.
To serve, spoon 2 cooked matzo balls into a bowl and ladle 1 cup of soup over them.

Boston University Sargent Choice Nutrition Center