Bring on Passover with this veganized version of traditional Matzo Ball soup which is practically indistinguishable from anything you had in pre-vegan days. The matzo balls are held together with ground quinoa and flaxseeds, which makes them heartier than the traditional egg-infused ones.
THIS RECIPE IS :
SERVES
6-8INGREDIENTS
- 1/4 cup ground flaxseeds or egg replacer
- 1 cup seltzer water or water
- 1 cup matzo meal
- 1/4 cup quinoa flour (you can create it yourself by grinding quinoa in a strong blender)
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried dill (optional)
Soup:
- 1 tablespoon coconut or other oil
- 1 1/2 cups thinly sliced yellow onion
- 1 cup sliced celery (1/4 inch slices)
- 4 garlic cloves, pressed or minced
- 7 cups vegetable stock or water
- 1 1/4 cups sliced carrot (1/2 inch slices)
- 1 cup sliced mushrooms (try cremini or button)
- 2 teaspoons sea salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoon minced fresh dill
PREPARATION
- Prepare the matzo balls: Place water in a large pot and bring to a boil over high heat. Meanwhile, place the ground flaxseeds in a bowl with 3/4 cup plus 2 tablespoons of the seltzer water and stir well. Add the remaining matzo ball ingredients and mix well. Form into a loaf. Add a small amount of additional seltzer water, if necessary, to hold the loaf together. You are looking for a slightly moist consistency, just enough to have all the ingredients come together. Transfer to a clean, dry cutting board. Pinch off twelve equal portions to form balls about 1 inch in diameter.
- Place the matzo balls in the boiling water. Lower the heat to medium-high. After a few minutes, the matzo balls will rise to the top. Cook for an additional 45 minutes.
- Meanwhile, prepare the soup: Place the oil in a 3-quart pot over medium-high heat. Add the onion, celery, and garlic and cook for 5 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking.
- Lower the heat to medium, add the vegetable stock, carrot, mushrooms, salt, and pepper, and cook for 20 minutes, stirring occasionally.
- When the matzo balls are done cooking, transfer them to the pot of soup, add the dill, and cook for 5 minutes, stirring occasionally. Serve one or two matzo balls per serving of soup.
