Matzo Ball Soup
From the author, Toni Okamoto: Since I married into a Jewish family, I have tried many Matzo Ball Soup recipes searching for our family’s favorite. This is the one for us! It’s a modified version of Hell Yeah It’s Vegan’s Matzo Balls coupled with some of the fresh ingredients that we prefer.
I wanted to also make a note that I have tried a lot of different vegetable broths with this recipe and have come to the conclusion that Better Than Bouillon’s No-Chicken flavor is by far my favorite. This is not a sponsored recipe, I just really love it!
From our seder dinner to yours, Chag Pesach Sameach!
Matzo Ball Soup
Ingredients
For the Matzo Balls:
- 1 teaspoon of olive oil
- ¼ cup of very finely diced onion
- 2 garlic cloves minced
- 1 12-ounce package of soft silken tofu, drained
- ¼ cup of olive oil
- ½ teaspoon of packed finely minced parsley
- 1 cup of matzo meal
- 1 teaspoon of baking powder
- 1 ½ tablespoon of nutritional yeast
- 1 teaspoon of salt
For the soup:
- 2 tablespoons of olive oil
- 1 large yellow onion thinly sliced
- 3 medium carrots sliced
- 2 celery ribs sliced
- 2 garlic cloves minced
- 1 bay leaf
- 6 cups of water
- 1 to 1 ½ tablespoons of No-Chicken Better Than Bouillon not sponsored, depending on your saltiness preference
- Salt and pepper to taste
- Dill and parsley for garnish
Instructions
- In a small pan over medium-high heat, heat the oil. Add the onion and garlic and saute for 2 to 3 minutes or until the onions are translucent and tender. Remove from heat and set aside.
- In a food processor, add the silken tofu and olive oil and process until smooth.
- Transfer the tofu mixture and the sauteed vegetables to a large mixing bowl. Add the parsley, matzo meal, baking powder, nutritional yeast, and salt, and mix together until thoroughly combined. Move the mixture into an airtight storage container and freeze it for 1 hour. You can also refrigerate overnight if making it the night before.
- Shortly before you take the dough out of the freezer, heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, garlic, and bay leaf, and saute for 3 to 4 minutes or until the onions are translucent and tender. Add the water and Better Than Bouillon, cover, and lower to a simmer.
- Remove the dough from the freezer and form matzo balls that are about 2 inches.Â
- Place the matzo balls into the broth, bring to a boil, cover, and reduce to a simmer for 45 minutes.Â
- Garnish with black pepper, parsley, and dill. Serve immediately.
Nutrition
From Plant-Based on a Budget: This plant-based version of the Passover staple is so comforting and delicious, it will quickly become your family’s favorite, too. Usually cooked with chicken and chicken fat, this recipe uses only vegan ingredients and a variety of fresh veggies to give it a healthier spin. The warming broth and the texture of the Matzo Balls make this soup soul-warming. Ready to try it for yourself?
As Budget Friendly as it Gets
As new and exotic as this soup might sound for some, it uses very simple and everyday ingredients (except for the matzo flour) and it can be very budget-friendly. Mostly veggies and broth, the soup is fairly easy to prepare even though the matzo balls might require a little bit more practice.
It is extra important to remember that in order to ensure a good consistency (so they hold up!), the dough requires at least one hour of freezing, so make sure you prep ahead of time!
Have you ever tried Matzo Ball Soup before? Let us know if you have fond family memories involving this traditional Jewish soup!
Recommended Equipment:
- Measuring cups
- Measuring spoons
- My favorite knives
- Frying Pan
- Garlic press
- Food Processor
- Mixing Bowl
- Large Pot
Photos by Alfonso Revilla
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