Vegan Matzoh Ball Soup
Matzoh ball soup is one of my favorite dishes from growing up. I am quite fond of the local Jewish deli that served up awesome Kosher pickles, rye bread, seriously good french fries and matzoh ball soup of course. Traditionally, eggs hold the balls together...and this application is hard to have a perfect egg substitute. I have had trouble getting the matzoh balls to not fall apart in the past, but I think I've finally perfected it. They are still delicate, so the key is to have patience and handle with extreme care, cooking on very low heat so that the boil doesn't rip them to bits! Good luck!
Matzo Ball
1 1/2 C unsalted matzoh meal
1/4 C EVOO
1 package silken tofu
1/2 C vegetable stock
1/2 tsp salt
generous black pepper
small handful of chopped parsley
1. In a blender add oil, tofu, stock, salt, pepper, parsley. Pulse until smooth and well incorporated.
2. In a medium bowl add matzoh meal incorporate wet ingredients and mix well (don't worry about over mixing, dough won't get tough--avoid all dry pockets).
3. Cover tightly with plastic wrap (remove air) and refrigerate overnight.
Soup
2 qt vegetable stock (I used 1 qt Imagine No chicken stock*, 1 qt low sodium veg stock)
1 package rainbow baby carrots (cut into rounds)
3 stalks celery (chopped)
1/2 onion (diced)
1 shallot (diced)
1/2 package wide no-egg noodles
fresh ground black pepper
parsley
1. Cook noodles separately to very al dente. Drain, rinse with cold water and toss with oil so they don't stick. Set aside.
2. In a large pot, boil lightly salted water.
3. Form about 16 balls, pack them tightly (for real, tightly). Set on wax paper and chill up to the minute you need them.
4. Turn down heat to medium. Using a slotted spoon, carefully place one ball at a time into water. They will sink to the bottom, make sure you place so that none are touching or on top of each other.
5. Turn down heat to the lowest setting. Cover pot and let simmer for 40 minutes. Turn off heat and let sit in water.
6. In a large pot with a little EVOO sauté onion, shallot, celery and carrots over medium heat, stirring frequently. Add pepper.
7. Add stock and turn heat to low. Simmer for 40 minutes.
8. Add noodles in the last 5 minutes of cooking. Add parsley in the last minute of cooking.
9. In a bowl carefully place matzo balls. Add broth over top. Garnish with more parsley.
Matzo Ball
1 1/2 C unsalted matzoh meal
1/4 C EVOO
1 package silken tofu
1/2 C vegetable stock
1/2 tsp salt
generous black pepper
small handful of chopped parsley
1. In a blender add oil, tofu, stock, salt, pepper, parsley. Pulse until smooth and well incorporated.
2. In a medium bowl add matzoh meal incorporate wet ingredients and mix well (don't worry about over mixing, dough won't get tough--avoid all dry pockets).
3. Cover tightly with plastic wrap (remove air) and refrigerate overnight.
Soup
2 qt vegetable stock (I used 1 qt Imagine No chicken stock*, 1 qt low sodium veg stock)
1 package rainbow baby carrots (cut into rounds)
3 stalks celery (chopped)
1/2 onion (diced)
1 shallot (diced)
1/2 package wide no-egg noodles
fresh ground black pepper
parsley
1. Cook noodles separately to very al dente. Drain, rinse with cold water and toss with oil so they don't stick. Set aside.
2. In a large pot, boil lightly salted water.
3. Form about 16 balls, pack them tightly (for real, tightly). Set on wax paper and chill up to the minute you need them.
4. Turn down heat to medium. Using a slotted spoon, carefully place one ball at a time into water. They will sink to the bottom, make sure you place so that none are touching or on top of each other.
5. Turn down heat to the lowest setting. Cover pot and let simmer for 40 minutes. Turn off heat and let sit in water.
6. In a large pot with a little EVOO sauté onion, shallot, celery and carrots over medium heat, stirring frequently. Add pepper.
7. Add stock and turn heat to low. Simmer for 40 minutes.
8. Add noodles in the last 5 minutes of cooking. Add parsley in the last minute of cooking.
9. In a bowl carefully place matzo balls. Add broth over top. Garnish with more parsley.
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| The matzoh balls made it through the cooking process and are super spoon tender! |
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