3.3K Views 7 years ago

Matzo Ball Soup Recipe for Passover
[Vegan]

MR By: Mark Reinfeld

Author Bio

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Matzo Ball Soup Recipe for Passover [Vegan]

146

6-8

Dairy Free

Bring on Passover with this veganized version of traditional Matzo Ball soup which is practically indistinguishable from anything you had in pre-vegan days. The matzo balls are held together with ground quinoa and flaxseeds, which makes them heartier than the traditional egg-infused ones.

Ingredients You Need for Matzo Ball Soup Recipe for Passover [Vegan]

Matzo Balls:

1/4 cup ground flaxseeds or egg replacer
1 cup seltzer water or water
1 cup matzo meal
1/4 cup quinoa flour (you can create it yourself by grinding quinoa in a strong blender)
1 1/2 teaspoons sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried dill (optional)

Soup:

1 tablespoon coconut or other oil
1 1/2 cups thinly sliced yellow onion
1 cup sliced celery (1/4 inch slices)
4 garlic cloves, pressed or minced
7 cups vegetable stock or water
1 1/4 cups sliced carrot (1/2 inch slices)
1 cup sliced mushrooms (try cremini or button)
2 teaspoons sea salt, or to taste
1/2 teaspoon ground black pepper
1 1/2 tablespoon minced fresh dill

Order with Instacart Download Our App

How to Prepare Matzo Ball Soup Recipe for Passover [Vegan]

Prepare the matzo balls: Place water in a large pot and bring to a boil over high heat. Meanwhile, place the ground flaxseeds in a bowl with 3/4 cup plus 2 tablespoons of the seltzer water and stir well. Add the remaining matzo ball ingredients and mix well. Form into a loaf. Add a small amount of additional seltzer water, if necessary, to hold the loaf together. You are looking for a slightly moist consistency, just enough to have all the ingredients come together. Transfer to a clean, dry cutting board. Pinch off twelve equal portions to form balls about 1 inch in diameter.
Place the matzo balls in the boiling water. Lower the heat to medium-high. After a few minutes, the matzo balls will rise to the top. Cook for an additional 45 minutes.
Meanwhile, prepare the soup: Place the oil in a 3-quart pot over medium-high heat. Add the onion, celery, and garlic and cook for 5 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking.
Lower the heat to medium, add the vegetable stock, carrot, mushrooms, salt, and pepper, and cook for 20 minutes, stirring occasionally.
When the matzo balls are done cooking, transfer them to the pot of soup, add the dill, and cook for 5 minutes, stirring occasionally. Serve one or two matzo balls per serving of soup.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Discover Our Latest Recipes

Gather Friends and Family Around the Easter Table With These 10 Celebratory Vegan Dishes

Read Article

12 Beautiful Vegan Cakes For Your Easter 2018 Celebration!

Read Article

View more recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Sign Up

Get your favorite articles delivered right to your inbox! Sign up for daily news from OneGreenPlanet.

Support

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.