This soup served at traditional Passover seders is very much akin to this one, except that’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls.

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Matzo Ball Vegetable Soup [Vegan, Gluten-Free]

Serves

8

Ingredients

For the Vegetable Soup:

  • 2 tablespoons olive oil or other healthy vegetable oil
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • 1 32-ounce carton vegetable broth
  • 6 medium potatoes, peeled and finely diced
  • 6-8 medium carrots, sliced
  • Handful of celery leaves
  • 1 tablespoon all-purpose seasoning blend, or use a Kosher for Passover brand
  • 1/4 cup chopped fresh dill, or to taste
  • Salt and freshly ground black peppe,r to taste

For the Matzo Balls:

  • 1 cup quinoa flakes
  • 2 cups boiling water
  • 1 cup matzo meal or 1 1/4 cups quinoa flakes fro gluten-free
  • 1/4 cup light vegetable oil (such as safflower)
  • 1/4 teaspoon salt
  • A few grindings of black pepper
  • Pinch of onion and garlic powder, optional
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Preparation

For the Vegetable Soup:

  1. Heat olive oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden
  2. Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
  3. Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. It can also be made a day in advance.
  4. Just before serving, bring to a simmer. Adjust consistency with more water if needed be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.

For the Vegan Matzo Balls:

  1. In a large mixing bowl, cover quinoa flakes with the water. Let stand for 2-3 minutes.
  2. Stir in the matzo meal along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
  3. Just before baking, preheat the oven to 275°F.
  4. Roll the matzo meal mixture into approximately 1 -inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
  5. Bake for 20-25 minutes, carefully turning matzo balls after 10 minutes, until firm to the touch; don’t let them brown.
  6. If making ahead of time, let the matzo balls cool completely. then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing three or four matzo balls per serving.
  7. Variation: to make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.


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