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Matzo Ball Soup [Vegan]

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Holidays, family, and memories. They go together like “chicken” soup and vegan matzo balls. It may not be exactly the same as it was but some traditions must live on.

Matzo Ball Soup [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the soup

  • 2 tsp. safflower oil
  • 3 large carrots, cut into chunks
  • 3-4 celery stalks with leaves, cut into chunks
  • 1 large onion, cut into chunks
  • 4 large cloves of garlic, minced
  • ½ tsp. dried dill
  • ½ tsp. dried sage
  • 1 tsp. dried parsley
  • 4 cups (1 container) organic No-Chicken broth
  • 2 cups water
  • Salt and pepper to taste

For the matzo balls

  • 4 tsp. egg replacer + 3/4 cup warm water OR 1/4 cup potato starch
  • 1 cup matzo meal
  • 1 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried dill
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. safflower oil
  • 1 1/3 cup seltzer

Preparation

For the soup

  1. Heat the oil in a large soup pot over medium heat.
  2. Add the carrots, celery, onions and garlic.
  3. Saute’ for 5 minutes until the vegetables just start to become tender. Mix in the spices.
  4. Add the broth and the water, raise the heat to high and bring to a boil.
  5. Then reduce the heat, cover the pot and let simmer for at least one hour.
  6. Add salt and pepper to taste.
  7. Make the matzo balls during this time.

For the matzo balls

  1. If using the egg replacer: Mix the egg replacer and warm water together and let sit for 5 minutes.
  2. Mix the dry ingredients together. Add the wet ingredients including the egg replacer/water mixture, if using. You should have a very thick batter. If you need to, add more seltzer or more matzoh meal. Cover with plastic wrap and refrigerate for at least half an hour. Remove from fridge. Wet your hands and roll into balls (around 8 depending on size desired). Gluten-free matzo meal may be stickier and thicker. It might require additional seltzer. Gently add the balls to the simmering soup pot and let cook over low heat for about 20-25 minutes. Remove the matzoh balls from the soup until ready to serve.
  3. Serve the soup with one or two matzo balls per person. Add rice or noodles, if desired. Enjoy!

 

AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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7 comments on “Matzo Ball Soup [Vegan]”

Click to add comment
MJ
3 Years Ago

Thank you for this recipe! I have tried to veganize matzah ball soup before using flax seed to replace the eggs, and it was a complete failure as the balls fell apart. I will definitely try this!


Reply
Daniel Lucilla
3 Years Ago

there are no healthy oils...all oils act like butter in the bloodstream, contrary to public belief. just so you know http://www.youtube.com/watch?v=b_o4YBQPKtQ


Reply
Kat Arina D
3 Years Ago

Sunny Yg look it's like vegan dumplings


Reply
Mali Horowitz Irvin
3 Years Ago

I assume the quinoa is un-cooked.


Reply
Dulce Luna
3 Years Ago

Yes thank you!


Reply
Fátima Lipman Bandeira
3 Years Ago

Great


Reply
Roberta Briceno
3 Years Ago

Beautiful...sharing!


Reply


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