Vegan Matzo Ball Soup

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

8 oz silken tofu
3/4- 1 cup matzo meal (start with 3/4 and add more if mix too wet, it should be semi-sticky but not too wet, I find 3/4 cup+ 1 Tbsp is the perfect amount for me)
1 tbsp oil
1 flax egg (1Tbsp ground flax seed mixed with 3 Tbsp water, soaked about 5 mins)
2-3 sprigs fresh dill (leaves only, no stems)
2 tsp dried parsley
1 tsp garlic powder
salt & pepper to taste

Soup Ingredients
1 large parsnip (peeled and chopped)
3-4 medium carrots (peeled and chopped)
1 large onion (chopped)
8 cups vegetable broth
1 Tbsp oil
2 tsp dried parsley
1 tsp garlic powder
salt & pepper to taste

Preparation

  1. Making the Matzo Balls: Please note: You will need to make your matzah balls 8-24 hours ahead of cooking your soup.
  2. Begin by adding your silken tofu to a blender and blend until it is smooth and creamy. Next, add in your matzah meal, flax egg, oil, salt, pepper, and dried parsley. Blend until combined. Start with 3/4 cup matzah meal and add up to 1 cup to make into a firm, yet slightly sticky, dough. Lastly, add in your fresh dill and blend about 10-15 seconds. At this time, you have your matzah ball dough! Place the bowl of dough in the fridge for 30 minutes to help firm before shaping into balls.
  3. Once the matzo ball dough has firmed remove from the fridge and form into balls. The dough should be enough for 12-14 small matzah balls total. Once the balls are formed, place on a plate (ideally covered in parchment paper to avoid sticking), cover (I use plastic wrap), and put in the fridge overnight (8-24 hours) before making your soup.
  4. Making the Soup: Start by adding 1 Tbsp oil to a large soup pot. Once hot, add in your chopped onions, parsnips, and carrots. Season with salt & pepper and sauté for 5 minutes.
  5. Next, add your 8 cups of broth to the pot along with the soup seasoning including dried parsley, garlic powder, and additional salt and pepper to taste. Bring to a boil. Once boiling, add in your matzah balls one at a time.
  6. Turn the temperature down to medium heat and cook the soup for an additional 8-10 minutes (no longer, you don't want to overcook everything!). Turn off the stove, remove the pot from the heat, and serve immediately!

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