Try this healthy no-cholesterol vegetable broth recipe combined with a no-cholesterol matzoh ball recipe for the Passover / Pesach festival. Many vegetable broth recipes and matzoh ball recipes exist, but few make an attempt to create a recipe that contains no cholesterol. Your search for a no-cholesterol vegetable broth recipe and a no-cholesterol matzoh ball recipe ends here!

No-Cholesterol Vegetable Broth Recipe and No-Cholesterol Matzoh Balls Recipe

2 large thin-skinned potatoes, scrubbed but not peeled
1 rib celery
4 medium carrots, sliced
2 parsnips sliced [the closest equivalent is our shoresh. Shoresh means "root" in Hebrew]
3 onions, quartered
1/4 cup chopped fresh parsley
1 bay leaf
16 black peppercorns
1 teaspoon salt
10 cups water

Instructions for the No-Cholesterol Vegetable Broth recipe:

  1. You don't have to peel the vegetables, just scrub them well.
  2. Place all the ingredients in a large pot, cover, and bring to a boil over high heat.
  3. Reduce the heat and simmer for at least two hours or until potatoes are soft when pierced with the tip of a knife.
  4. Strain the stock though a colander lined with cheesecloth.
  5. With the back of a spoon or fork, press the liquid from the vegetables and discard them.
  6. Can refrigerate for up to 4 days or freeze for up to 3 months.
  7. Serve warm with matzoh balls.


  1. Discard bay leaf and peppercorns and purée vegetables in a blender or food processor.
  2. Add a cup of skim milk to the broth together with the puréed vegetables and you have cream of vegetable soup.

Serves 8.

No-Cholesterol Matzoh Balls Recipe

8 tablespoons matza meal or 75 grams matzoh-ball mix
1/8 teaspoon ground cinnamon
4 large egg whites
1 small carrot, finely grated
2 tablespoons vegetable oil
Salt to taste

Instructions for the No-Cholesterol Matzoh Balls recipe:

  1. Place the matzoh meal or the matzoh-ball mix in a small bowl and add the cinnamon.
  2. In a medium bowl, beat the egg whites just until they hold soft peaks, then gently fold in the parsley, carrot, and oil.
  3. Fold in the matzoh meal or the mix a little at a time.
  4. Refrigerate for at least 15 minutes.
  5. Partially fill a large pot with water and bring to a boil over high heat.
  6. Wet your hands with cold water and form a small amount of the matzoh mixture into a ball.
  7. Drop it into the boiling water.
  8. After all the matzoh balls are in the water, stir once, then cover.
  9. Reduce the heat to low and simmer the matzoh balls for 20-30 minutes or until firm but not hard.
  10. Remove with a slotted spoon and place in the vegetable broth.
  11. Refrigerate or freeze.

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