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Vegan Matzo Ball Soup – 2 Ways

Vegan Matzo Ball soup
Matzoh Ball Soup two ways
I'm going to give you two ways to make Vegan Matzo Ball Soup, Oh Yes I am!! I'm going to give you the super mega easy version, and a slightly more invested and time consuming but less "processed" version. Ready? Let's go!
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Super easy vegan cheat Matzo Ball Soup Hack
  1. 1 Packet of Matzo ball mix
  2. The vegan equivalent of 2 eggs ( I used EnerG)
  3. 6 Cups of your favourite vegan "not-chicken" broth
  4. 2 Carrots - Washed and sliced
  5. 2 Parsnips - Washed and sliced
  6. 2 stalks of celery - washed and sliced
  7. A few sprigs of fresh dill
  8. OR for the slightly more invested time consuming version….
  9. Broth
  10. 10 Cups Water
  11. 1 large onion, quartered (no need to peel it, the skin will add flavour)
  12. 4 large carrots - chopped
  13. 4 celery stalks and their leaves - cut into a couple of large pieces
  14. 2 leeks - rinsed well and quartered
  15. 3-4 cloves garlic, smashed
  16. 1 tsp dried thyme
  17. 1 tsp dry powdered sage
  18. At least a handful of fresh parsley, if not more - Chopped roughly
  19. 1 bay leaf
  20. 1 teaspoon dried rosemary
  21. 1 teaspoon ground turmeric
  22. 1 teaspoon smoked paprika
  23. 2 Tablespoons nutritional yeast
  24. Salt or seasoning and pepper to taste
  25. Soup
  26. 2 Carrots-washed and sliced
  27. 2 Parsnips - washed and sliced
  28. 2 Celery stalks - washed and sliced
  29. A few sprigs of fresh dill
  30. Matzo Balls
  31. 1 1/2 cups matzo meal
  32. 1/2 teaspoon salt
  33. 1/2 teaspoon ground pepper
  34. 1 (12-ounce) package firm silken tofu
  35. 2 tablespoons extra-virgin olive oil
Easy version
  1. Combine Matzo Ball mix with recommended quantity of suggested ingredients, using your replacement eggs instead of real ones – Usually the mix calls for 2 eggs and 1 or 2 Tablespoons of oil per packet.
  2. Put mix in the fridge for at least 30 minutes.
  3. While your mix is cooling, slice your veggies and start warming your broth
  4. Once your mix is cool, roll it into little mazo balls. A packet usually makes about 9-12 small ones.
  5. Bring your broth to a boil, and add veggies.
  6. Bring broth down to a simmer and gently drop Matzo Balls in.
  7. Cook for about 20 minutes.
  8. Voila!
  9. And for the slightly more invested time consuming version….
  10. Broth
  11. Add all BROTH ingredients to a large stockpot on high heat. Bring to a boil.
  12. Reduce heat and let simmer for at least 3 hours.
  13. Allow the stock to cool completely before straining through a mesh, over a large mixing bowl or other pot. Set aside.
  14. For the Matzo Balls
  15. In a mixing bowl, combine the matzo meal with the salt and pepper, and set aside.
  16. In a blender or food processor, add the tofu, 1/2 cup of the vegetable broth, and the oil and blend until smooth.
  17. Remove from blender and combine thoroughly with the matzo meal.
  18. Cover the bowl with plastic wrap and refrigerate for at least an hour, to insure matzo balls don't fall apart in the broth.
  19. Fill a pot - large enough for the matzo balls to spread out in without sitting on top of each other - with enough water to cover them, and bring to a boil.
  20. Form matzoh into tightly packed, little balls and set aside. When all the balls are prepared, drop each one carefully into the boiling water with a slotted spoon.
  21. Lower the heat, cover the pot, and allow to simmer low for 30-40 minutes.
  22. Remove from heat and uncover.
Bringing it all together
  1. While the Matzo balls are resting in the water, return your broth to the stove in a separate pot. Bring to a boil, add sliced carrots, parsnips and celery.
  2. Reduce heat. Cover and simmer for 20 minutes.
  3. With a slotted spoon, carefully remove the matzo balls from their pot and place two or three into each bowl. Ladle the broth over the matzoh balls, so that they are covered only about halfway.
  4. Garnish with some more fresh dill.
  5. Enjoy!
Sweet Vegan Living
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