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Vegetable Soup with Vegan Matzo Balls Recipe

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Vegan Matzo Ball Soup

Vegan Matzo Ball Soup

© Susan Voisin for Sterling Publising Co., Inc., used with permission.
This recipe for vegetable soup with vegan matzo balls is from Nava Atlas' "Vegan Holiday Kitchen" (Sterling Publishing Co., Inc., 2011). It is soy-free and nut-free and, if the matzo balls are eliminated or made with the quinoa option, it is gluten-free.

Atlas says, "The soup served at traditional Passover seders is very much akin to this one, except that it’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls."

As for the matzo balls, Atlas says, "These are not going to be like your Bubbe's big, fluffy matzo balls. But neither are they cannonballs. ... A lot of the vegan matzo ball recipes out there use silken tofu as a binder which, for many Jews, is not an allowed Passover food. The trick here is to bake them at a low temperature rather than boiling them. Without egg as a binder, vegan matzo balls are more likely than not to fall apart in water."

Here are two more recipes from Nava Atlas' "Vegan Holiday Kitchen" -- Nava Atlas' Vegan Jewish Honey Cake Recipe and Vegan Jewish Sweet Potato Tzimmes Recipe.

Here is a larger photo of Vegetable Soup with Vegan Matzo Balls.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings Vegan Matzo Ball Soup

Ingredients:

  • Vegetable Soup:
  • 2 tablespoons olive oil or other healthy vegetable oil
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • 1 32-ounce carton vegetable broth
  • 6 medium potatoes, peeled and finely diced
  • 6 to 8 medium carrots, sliced
  • Handful of celery leaves
  • 1 tablespoon all-purpose seasoning blend (use a Kosher for Passover brand)
  • 1/4 cup chopped fresh dill, or to taste
  • Salt and freshly ground pepper to taste
  • Vegan Matzo Balls:
  • 1 cup quinoa flakes
  • 2 cups boiling water
  • 1 cup matzo meal
  • 1/4 cup light vegetable oil such as safflower
  • 1/4 teaspoon salt
  • A few grindings of black pepper
  • Pinch each of onion and garlic powder, optional
  • Gluten-Free Vegan Matzo Balls:
  • 1 cup quinoa flakes
  • 2 cups boiling water
  • 1 1/4 cups quinoa flakes (this additional amount of quinoa flakes is not a mistake)
  • 1/4 cup light vegetable oil such as safflower
  • 1/4 teaspoon salt
  • A few grindings of black pepper
  • Pinch each of onion and garlic powder, optional

Preparation:

  1. To make the soup: Heat the oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden.

  2. Add the broth, potatoes, carrots, celery leaves, seasoning blend, and 2 cups of water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.

  3. Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. It can also be made a day in advance.

  4. Just before serving, bring to a simmer. Adjust the consistency with more water if need be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.

  5. To make the matzo balls: In a large mixing bowl, cover the 1 cup of quinoa flakes with the water. Let stand for 2 or 3 minutes.

  6. Stir in the matzo meal along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.

  7. Just before baking, heat the oven to 275 degrees. Roll the matzo meal mixtue into approximately 1-inch balls; don't pack them too firmly. Arrange on a parchment-lined baking sheet.

  8. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don't let them brown.

  9. If making ahead of time, let the matzo balls cool ompletely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.

  10. To make gluten-free matzo balls: Follow the directions for vegan matzo balls, above, substituting 1/1/4 cups quinoa flakes for the matzo meal. Don't add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.
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