• 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.