Black Eyed Pea & Kale Matzo Ball Soup
Black Eyed Pea Veggie Soup
w/ vegan matzo balls
My life is complete! Growing up my favorite soup was chicken soup with all the veggies & a lot of dill! I was always picking out all the veggies, taking a lot of broth, & loading up on matzo balls.
What I love about this soup with the black eyed peas is that it adds protein. I didn't make this soup as an imitation of my moms chicken soup but it really brought me back to childhood. Something about the broth & the dense matzo balls; it was very nostalgic!
I think this is what I will be serving as one of my signature soups when I host meals!
Also (BH) when I have children of my own I will raise them on this delicious
animal free vegan bean & veggie matzo ball soup!
I'm very happy with how this recipe came together. It was a fun time cooking, buying the props then to plating it just as I imagined it to be! I hope you enjoy this recipe.
Serving side: About 8
15 oz. (425 grams) can of Black Eyed Peas
5 cups Veggie Broth
3 cloves Garlic, minced
¾ cup (96 grams) yellow Onion
2 cups (201 grams) Kale
1 cup (101 grams) Celery
1 cup (101 grams) Carrots
½ cup (4.45 grams) fresh Dill
1 tsp. (4.92 ml.) fresh Rosemary, minced
¼ tsp. (1.23 ml.) fresh Thyme
¼ tsp. (1.23 ml.) Cumin Powder
¼ tsp. (1.23 ml.) Sea Salt
1 cup (96 grams) Matzo meal
1 Flax Egg (1 tbsp. (14.78 ml.) flax meal mixed with 2 ½ tbsp. (36.96 ml.) water; set aside for at least 5 minutes)
¾ cup (96 grams) Water
½ tbsp. (118 ml) Potato starch
½ tbsp. (118 ml.) Avocado oil
½ tsp. (2.46 ml.) Garlic powder
½ tsp. (2.46 ml.) Black Salt (if you don't have black salt use ¼ tsp sea salt)
¼ tsp. ¼ tsp. (1.23 ml.) Baking Soda
¼ tsp. ¼ tsp. (1.23 ml.) Baking Powder
Mince the garlic & dice the onion into small cubes. Then add ¼ cup to a pot over medium-low heat & sauté the garlic with the onions.
Next, wash & cut the celery into quarter-inch slices & add to the pan. (Add liquid in small amounts if needed.)
Peel the carrots & cut them into quarter-inch half-moon shape. Add carrots to the pan & cook for about 5 minutes.
After 5 minutes add in the can of black eyed peas with the rest of the veggie broth.
Cover & bring the soup to a boil. Then, reduce heat to a simmer & cook for 35 minutes.
After 35 minutes chop the kale & add to the stew. Add in the cumin, salt, & fresh herbs. Let cook for another 10 minutes.
In the meantime make the matzo balls.
1. Bring a pot of water to a boil.
2. In a bowl add all the dry ingredients: Matzo meal, potato starch, baking soda, baking powder, salt, garlic powder. Mix well.
3. Make the flax egg by adding 1 tbsp. flax meal with 2 ½ tbsp. water; set aside for at least 5 minutes.
4. Then add the flax egg, oil, & water to the dry ingredients. Make sure everything it mixed together well.
5. Once the water is boiled roll the mixture into about ping pong size balls. Place enough in there to fill the pot.
6. Cover & boil for about 8-10 minutes. Scoop them out if you have more to put in the pot. Repeat until done