In a medium-sized bowl, whisk together the oil, the egg replacer, and the vegan chicken stock paste (and club soda if using to replace baking powder).
Add the matzo meal, salt, baking powder, and pepper to the liquid. Stir until well combined.
Add the water and stir again until smooth.
Refrigerate for at least 30 minutes.
Form into 15 small balls about the size of a walnut.
Carefully place in a steam basket in one layer. Steam for 20 minutes.
If you can’t steam the balls at the same time, do them in two batches. To warm the first batch, add the balls on top of the second batch 5 minutes before cooking time is finished.
Serve with soup.
In a large soup pot, heat the oil. Add the vegetables and sauté until translucent.
Add the water and bring to a boil. Turn heat down to low to simmer the soup.
Add the vegan chicken stock paste into a heat-proof bowl. Carefully ladle 1 cup of the boiling water into the bowl and dissolve the paste. Add to the soup pot. Simmer for 20 minutes.
Remove the lid and add the freshly ground pepper, dill weed, and chopped
parsley (if desired).
To serve, place 1-2 cups of the soup into a bowl and add 2-3 matzo balls.
To make the matzo balls unleavened for Passover, use 2 tablespoons club soda in place of baking soda and another 2 tablespoons of matzo meal or gluten-free cracker crumbs.
The gluten-free version does not hold its shape as well as the wheat version, but it firms up nicely while cooking and has a delightful flavor.
Don’t be tempted to drop the balls into the soup to cook like you do with a traditional recipe that has eggs. In the making of this recipe, I tried it and they completely dissolved. Steaming is the only way to go! If you don’t have a steamer pan, bake the matzo balls.
If you have enough soup left, the next day cook some noodles or macaroni al dente and add to the warmed broth. Enjoy!
See our Passover blog to learn about Passover traditions and how to make a seder plate.