Matzo Ball Soup (Vegan)
Ingredients
Instructions
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.
Refrigerate for at least 30 minutes.
Form into 15 small balls about the size of a walnut.
Place in a steamer basket in a single layer. Steam for 20 minutes. If steaming in two batches, place the first batch on top of the second batch during the last 5 minutes to warm through.
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, ladle 1 to 2 cups of soup into each bowl and add 2 to 3 matzo balls.
Serves 4-6
We recommend Better Than Bouillon Vegetarian No-Chicken Base for the stock paste.
Passover option: Replace baking powder with 2 tablespoons club soda and add 2 extra tablespoons of matzo meal.
Gluten-free balls are softer before cooking but firm up beautifully in the steamer. Do not drop them into the soup, or they will dissolve.
Leftovers tip: Add cooked noodles or macaroni to the remaining broth the next day for a second meal.
See our Passover blog to learn about Passover traditions and how to make a seder plate.
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Ingredients
Directions
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.
Refrigerate for at least 30 minutes.
Form into 15 small balls about the size of a walnut.
Place in a steamer basket in a single layer. Steam for 20 minutes. If steaming in two batches, place the first batch on top of the second batch during the last 5 minutes to warm through.
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, ladle 1 to 2 cups of soup into each bowl and add 2 to 3 matzo balls.
Serves 4-6
We recommend Better Than Bouillon Vegetarian No-Chicken Base for the stock paste.
Passover option: Replace baking powder with 2 tablespoons club soda and add 2 extra tablespoons of matzo meal.
Gluten-free balls are softer before cooking but firm up beautifully in the steamer. Do not drop them into the soup, or they will dissolve.
Leftovers tip: Add cooked noodles or macaroni to the remaining broth the next day for a second meal.
See our Passover blog to learn about Passover traditions and how to make a seder plate.