Vegetarian/Vegan Matzo Ball Soup with a Few Twists
Delicious family classic recipe passed along through the decades. This recipe is just as wholesome and satisfying modified for vegetarian/vegan guests. Melissa's Modifications will guide you depending on your eating lifestyle.
Equipment
- 2 Dutch oven 8+ quarts for soup and 6-8 quart pot for making matzo balls
- 1 Emulsifier blender, regular blender or food processor
Ingredients
Traditional Matzo Balls
- 1 package Matzo meal ball
- 2 large Eggs
- 2 Tbsp Vegetable or avocado oil
- 1 tsp Dill, finely chopped
- 1 tsp Parsley, finely chopped
- 1 tsp Sea salt More to taste
Matzo Balls (Vegan)
- 1 cup Matzo meal
- 4 Tbsp Seltzer water Sparkling water creates extra fluffiness
- 3 Tbsp Vegetable or avocado oil
- 3 Tbsp Unsweetened silken tofu, well blended or commercial egg replacer, Aqufaba or Just Eggs works
- 1/2 tsp Garlic powder
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Golden Soup Broth (vegetarian/vegan)
- 8 cups Vegetable broth (or water) or 2 cartons (low sodium) veggie broth or Better than Bouillon mixed with 8 cups of water
- 2 large Carrots Leave whole
- 2 ribs Celery Cut in half to fit in pot
- 2 medium Yellow sweet onions Quartered
- 2 medium Parsnips *this is her secret root vegetable to add to the soup :)
- 1 cup Fresh dill, chopped
- 2 Leeks Cleaned and cut in half to fit in the pot
- 1/2 bunch Parsley
- Salt and pepper To taste
Instructions
- Note: If you are making the traditional packaged Matzo Ball Mix, it makes 9-12 balls based on the size you roll them.
- Mix Matzo Batter - Vegetarian/Vegan
- In a bowl, whisk together the blended silken tofu, neutral oil, and seltzer water.
- Stir in matzo meal, baking powder, garlic powder, salt, and pepper until combined.
- Cover and refrigerate for 30 minutes to firm up.
- On low heat, let simmer covered for 15 minutes.
- Form and cook matzo balls: With wet hands, shape the chilled matzo mixture into one-inch balls.
- Drop them gently into the simmering broth. Cover tightly with a lid and cook on low for 30 minutes without opening the lid.
Golden Soup Broth
- Prep all the vegetables. Place vegetable stock in a large stockpot and then add the carrots, celery, parsnip, leeks, onion, parsley, and dill. Bring to a boil, then lower the temp to a simmer and cook for one hour until all vegetables are soft.
- Remove half of the cooked vegetables (except for the leeks as they make the soup green!) from the soup. Place them in a separate bowl to puree.
- Puree those separated vegetables to desired consistency, then return to the vegetable stock.
- Add finished Matzo balls to the Golden Soup Broth. Cook for 15-20 mins.
- Ladle hot soup and matzo balls into bowls.
- Top generously with fresh chopped dill or garnishes before serving.
Notes
Melissa's Modifications:
However you choose to prepare this soup—whether vegetarian, vegan, or traditional chicken—it’s sure to become a recipe you make time and time again!
The soup freezes well for 2-3 months.
Three Cheers for Jewish Penicillin!
To your health,
Melissa