Matzo Ball Soup
Matzo Ball Soup
You may think that finding a delicious, egg free Vegan Matzo Ball is as likely as finding a Unicorn. I promise you that after many a matzo ball fail I can now confidently and happily share this recipe with you.
Matzo Ball Soup has become synonymous with the Jewish Holiday of Passover.
The Passover meal, known as a Seder, and the food eaten is deeply symbolic. It is said that the Matzo Ball evolved from Matzo crumbs that were used to make a dumpling served in soup. You may see Matzo Balls by themselves served in just a bit of broth or alongside chicken in a hearty but simple soup. Vegan Matzo Balls as well as the Vegan Seder are no longer as elusive as once before.
CAUTION: Whichever variation of this recipe you use for the Matzo Balls DO NOT LET THEM BOIL
Serves 4 (makes about 10 balls)
Ingredients
4 1/2 cups (1064ml) Vegan Chicken Broth
2 large Carrots (160g) sliced
3 ribs of Celery sliced
1 medium Onion (200g) Cut into eigths
2 Tbsp (30g) fresh Dil roughly chopped plus more for garnish
2 Tbsp (30ml) Vegetable Oil
Salt & Pepper to taste
Matzo Balls
1 cup (116g) Matzo Meal
4-6 Tbsp (60- 90ml) Vegan Chicken Broth, Vegetable Broth or Water
2 prepared Eggs from Egg Replacer such as (Bob’s Red Mill)
6 Tbsp Aqua Faba (the liquid from canned chickpeas)
3 Tbsp (45ml) Vegetable Oil
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Salt
Salt & Pepper to taste
4 -6 cups of Vegan Chicken Broth or salted water to cook in
Note: You can also sub 6 tbsp of Just Egg in place of the aquafaba
Directions
1. Make the matzo balls by combining the matzo meal, garlic powder, onion salt and pepper together in a large bowl. In a smaller bowl make the egg replacer eggs as directed and then add the aquafaba and oil. Mix well and add it to the dry ingredients. Add in the broth or water and mix until everything comes together and there is no dry matzo meal left. The texture should be rough but moist. Add the additional 2 tbsp of broth if needed. Cover the mixture and refrigerate for 30 minutes.
2. Once the dough has chilled, form the balls. Pinch off a piece of dough about 2” in size and roll it in a circular motion between the palms of your hand. Make sure to seal any cracks in the dough. Set the balls on a freezer safe plate, cover and place in the freezer for 20 minutes.
3. Bring a pot of broth or salted water to a simmer and once the balls have chilled for 20 minutes carefully place them in the broth. Cover the pot and turn down the heat to low. Allow the matzo balls to simmer (not boil) for 30 minutes. Check on them periodically to baste them or give them a flip to make sure they are always in the broth and only at a simmer.
4.While the matzo balls are simmering, start the soup. Heat 2 tbsp of oil in a large pot on medium heat. Sauté the onion for 3-5 minutes or until translucent. Add in the celery and carrots, season with pepper and continue cooking for 5 minutes stirring occasionally.
5. Add in the fresh dill and broth. Turn the heat down to medium low and cover the pot. Let the soup cook for 25 minutes or until all of the vegetables are tender.
6.Add in the cooked matzo balls, check for saltiness and add more if needed and continue cooking until everything is heated through. About 10 - 15 minutes. (If you cooked your matzo balls in broth you can add any remaining broth to the pot of soup as well).
7. Serve 2-3 balls per bowl along with plenty of broth and veggies and extra fresh dill if desired.
