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one green planet

Holidays, family, and memories. They go together like “chicken” soup and vegan matzo balls. This recipe may not be exactly the same as the traditional recipe, but it is still just as delicious!

Matzo Ball Soup [Vegan]

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Calories

957

Ingredients

To Make the Soup:

  • 2 teaspoons 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
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 4 cups vegetable stock
  • 2 cups water
  • Salt and pepper to taste

To Make the Matzo Balls:

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

Preparation

To Make the Soup:

  1. Heat the oil in a large soup pot over medium heat.
  2. Add the carrots, celery, onions and garlic.
  3. Sauté 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.

To Make 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!

    Nutritional Information

    Total Calories: 957 | Total Carbs: 168 g | Total Fat: 21 g | Total Protein: 17 g | Total Sodium: 2,339 mg | Total Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    photourl

    Rhea Parsons

    See My Recipes

    When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned 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. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to 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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