matzo balls

1. Boil potatoes in salted water until tender and a fork can pierce the potatoes easily, about 20 minutes. Drain, return to the warm pot (no longer on the heat)

Gluten-Free Matzo Balls

potatoes

eggs,

almond meal

potato starch

fresh dill, minced

salt

baking powder

garlic powder

black pepper

A vegan version of your favorite matzo ball soup without meat or eggs. Enjoy this soup over Passover, Hanukkah, or any time you need Jewish comfort food!

Vegan Matzo Ball Soup

silken tofu

matzo meal ((start with

olive oil

flax

dill (leaves only, no stems)

parsley

salt & pepper

Tablespoon oil

parsnip

carrots

onion

vegetable broth

Please note: You will need to make your matzah balls 8-24 hours ahead of cooking your soup.

Begin by adding your silken tofu to a blender and blend until it is smooth and creamy. Next, add in your matzah meal, flax egg, oil, salt, pepper, and dried parsley. Blend until combined. Start with 3/4 cup matzah meal and add up to 1 cup to make into a firm, yet slightly sticky, dough. Lastly, add in your fresh dill and blend about 10-15 seconds. At this time, you have your matzah ball dough! Place the bowl of dough in the fridge for 30 minutes to help firm before shaping into balls.

Once the matzo ball dough has firmed remove from the fridge and form into balls. The dough should be enough for 12-14 small matzah balls total. Once the balls are formed, place on a plate (ideally covered in parchment paper to avoid sticking), cover (I use plastic wrap), and put in the fridge overnight (8-24 hours) before making your soup.

Making the Matzo Balls

Start by adding 1 Tbsp oil to a large soup pot. Once hot, add in your chopped onions, parsnips, and carrots. Season with salt &amp; pepper and sauté for 5 minutes.

Next, add your 8 cups of broth to the pot along with the soup seasoning including dried parsley, garlic powder, and additional salt and pepper to taste. Bring to a boil. Once boiling, add in your matzah balls one at a time.

Turn the temperature down to medium heat and cook the soup for an additional 8-10 minutes (no longer, you don't want to overcook everything!). Turn off the stove, remove the pot from the heat, and serve immediately!

Making the Soup

I made a few additions/changes, but it was amazing and I'll make again and again. I used a 12 oz package of shelf stable silken tofu, a whole package of manishevitz matzo meal, and added a tablespoon of nutritional yeast to the meal mixture (a little more than a cup it would seem). I used celery instead of parsnips, fresh garlic instead of powder (4 cloves chopped fine) and I added some Herb de Provence (in memory of Mom). For broth I used the vegan chicken better than bouillon. It was so so so good. Can't wait to make it again. Thanks for the inspiration.

Raw, gummy, tasteless balls. I followed the recipe exactly and these turned out awful. Feel like I am forever searching for a successful vegan matzo ball soup recipe. I have come to realize, it does not exist.

It worked! Tasty and satisfied my nostalgia. Thanks.

I took the recommendation of one of the commenters and froze these and then steamed them prior to cooking in the soup. They absolutely stayed together and did not disintegrate at all. However, they did not taste like matzoh balls. They tasted more like dumplings.  Not bad, just not quite right.  I will try again without steaming, or maybe baking first, to see if that lightens them.

https://content.jwplatform.com/videos/ZSiLwGkO.mp4

This Vegan Matzo Ball Soup is so good & actually holds together while cooking!  If you can't eat eggs or if you choose to eat a vegan diet, then you are likely missing this staple for your Passover Seder, Hanukkah celebrations, or to enjoy for Rosh Hashanah dinner. You will love this vegan soup!

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Vegan Matzo Ball Soup

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