Delicious Eats

Matzoh Ball Soup

A Note from recipe contributor Mayim Bialik: Known as “Jewish penicillin,” the immune-supporting properties of a classic chicken soup with matzoh balls can also be yours even if you’re vegan. The rich broth is flavored with spices and tasty vegetables, and the fluffy matzoh balls are just as you’d expect with a classic nonvegan recipe. This recipe takes a little work, but the resulting flavor is worth it.

Find more great recipes in Mayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours.

Ingredients

Matzoh Balls:

Egg replacer equivalent of 1 egg

1 (14-ounce) package firm sprouted tofu

1/4 cup canola oil

2 (5-ounce) packages matzoh ball mix

1 teaspoon dried dill

Vegetable Soup:

2 tablespoons olive oil

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/2 cup onions, chopped

Broth:

1/2 cup onions, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

2 tablespoons vegan margarine

2 tablespoons onion powder

1 tablespoon garlic powder

1 tablespoon seasoned salt

2 tablespoons soy sauce

1/2 teaspoon dried poultry seasoning

Fresh flat-leaf parsley, chopped, for garnish

Directions

To make the matzoh balls, place the tofu and canola oil in a food processor and process until smooth. Add the egg replacer, the matzoh ball mix, and the dill, and blend well. 

Transfer the mixture to a medium bowl. Cover and chill for at least 6 hours. 

When ready, wet hands and roll mixture into 12 balls  the size of golfballs. Return to the refrigerator, covered, until you are ready to cook them.

In a deep saucepan or stockpot, heat margarine over medium low heat and cook onions, celery, and carrots until the vegetables are soft, 5 to 7 minutes.  Add 8 cups of  water and onion powder, garlic powder, seasoned salt, poultry seasoning, and soy sauce.  Simmer uncovered over medium-low heat for 30 minutes.

Strain the broth into a large pot and discard vegetable pulp. Heat the broth over medium-high heat.

Heat olive oil over medium heat in a large skillet and saute carrots, celery, and onion for 10 minutes.  Add to pot of broth and bring to boil.  Add matzoh balls and let simmer for 20 minutes. The balls will not increase in size but will be fluffy and delicious. Garnish with chopped fresh parsley.

YIELD:  Makes 4 servings, 3 matzoh balls each

From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik, Reprinted courtesy of Da Capo Lifelong Books.

Photos courtesy of JSquared Photography.

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