Matzo Ball Soup

You'll love this plant-based version of the traditional Jewish Matzo Ball Soup! Once you get the hang of the dough, you'll be a matzo ball pro!


Balls: – 1 tsp of olive oil – ¼ C of very finely diced onion – 2 garlic cloves minced – 1 12-oz package of soft silken tofu, drained – ¼ C of olive oil – ½ tsp of packed finely minced parsley – 1 C of matzo meal – 1 tsp of baking powder – 1 ½ tbsp of nutritional yeast – 1 tsp of salt


For the soup: – 2 tbsp 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 C of water – 1 to 1 ½ tbsp of No-Chicken Better Than Bouillon depending on your saltiness preference  – Salt and pepper to taste – Dill and parsley for garnish

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.

Place the matzo balls into the broth, bring to a boil, cover, and reduce to a simmer for 45 minutes.

Garnish with black pepper, parsley, and dill. Serve immediately.