Vegan Matzo Ball Soup
Vegan Matzo Ball Soup w/ vegetables & noodles
One thing I miss very much since I stopped eating meat is my Jewish Mamas chicken soup with matzo balls! There is something about a mother's home cooking!
My mom doesn't particularly enjoy cooking or truthfully she doesn't have the time to but the few things she makes is the best of the best!
Well, I'm happy to say after years I've officially veganized her matzo ball soup!
My mom's matzo balls are denser than the classic fluffy style. I like them both ways but prefer the more dense version! After 4 tries they came out perfect!
It's exciting to veganize old school recipes! Food is nostalgic & it's hard to give up foods we grow up on but there is a way to make it vegan or healthier, we just got to try.
Vegan Matzo Ball Soup
w/ vegetables & noodles
1 medium Onion
3 medium Carrots
1 large Turnip
1 large Parsnip
3 cloves of Garlic
½ bundle of Dill (fresh)
3 Bouillion cubes
5 cups of Water
½ tsp Black Pepper
¼ tsp Salt
Optional: add noodles, I used Lotus Foods (3 rice noodle cakes, its what they call it)
1 cup Matzo meal
1 Flax Egg (1 tbsp flax meal mixed with 2 ½ tbsp water; set aside for at least 5 minutes)
½ tbsp Potato starch
½ tsp Garlic powder
½ tsp Black Salt (if you don't have black salt use ¼ tsp sea salt)
¼ tsp baking Soda
¼ tsp baking Powder
½ tbsp Avocado oil
¾ cup Water
In a large pot place over a medium-low flame put about ¼ cup water.
Cut the onion into half & cut into small cubes. Place into the pot to saute for a little. Add water to lightly cover the bottom.
Wash & peel the carrots. Cut the carrots into 1 ½ inch pieces & put into the pot. Again, add water if it starts to seem low. The point is to use no oil so use some water to lightly saute the vegetables.
Then wash & peel the potatoes, parsnip, & turnip. Cut the three vegetables into 1-inch cubes. Crush the 3 garlic cloves & add everything to the pot.
Pour in all the water, lower the flame, & add in bouillon cubes. Cook the soup on simmer for 4-5 hours.
After about 3-4 hours add in zucchini. Cut the zucchini into half-inch semi-circles. Add to the soup with the bundle of dill, pepper, & salt.
Cook for at least another 45 minutes.
Optional: If adding in the noodles add them about 10 minutes before serving or make them in another pot according to the package. Add the noodles to the bowl when serving the soup.
In a bowl add all the dry ingredients: Matzo meal, potato starch, baking soda, baking powder, salt, garlic powder. Mix well.
Make the flax egg by adding 1 tbsp flax meal mixed with 2 ½ tbsp water; set aside for at least 5 minutes.
Then add the flax egg, oil, & water to the dry ingredients. Make sure everything it mixed together well.
While you let it sit for a little boil in a pot of water, add a 1/2 tsp salt.
Once the water is boiled roll the mixture into about ping pong size balls. Place enough in there to fill the pot.
Cover & boil for about 8-10 minutes. Scoop them out if you have more to put in the pan. Repeat until done 🤗
Place soup in a bowl & add however many matzo balls your heart desires!