I have made matzo ball soup before, and it was good (first time I ever had it), but this, this soup is GREAT. The broth in this soup is so much better than the other. Little pieces of the dumplings blend into the broth, and it all makes for a yummy soup. My kids, surprisingly, did not care for the matzo balls, but they really liked the broth. This would rank in my top 5 of favorite soups EVER. And it’s vegan! The only bad thing about this soup is that it can’t be made in the spur of the moment. You have to make the matzo balls the day before and let them sit in the fridge overnight.
Matzo Ball Soup
Prep time: 8 hours 30 mins
Cook time: 40 mins
Total time: 9 hours 10 mins
12.5 oz silken tofu
¼ cup plus 2 Tbsp olive oil, separated
1 c matzoh meal
1 Tbsp nutritional yeast
1 tsp salt
½ tsp baking powder
½ tsp onion
½ tsp pepper
½ tsp garlic
¼ tsp celery seed
2 Tbsp olive oil
1 large onion, chopped
2 medium carrots, chopped into half-circles
2 celery stalks, chopped into half-moons
1 handful fresh dill, chopped (I used dried)
6 cups vegetable stock (I used veggie chicken broth)
salt and pepper to taste
In a food processor, blend together tofu and ¼ cup oil.
Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
Place dough in an air-tight container and refrigerate overnight.
In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
Add dill and stock and set aside.
Using your hands or a cookie scoop, form mixture into 2″ balls.
Drop balls into broth.
Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes.
Season with salt and pepper to taste. Serve hot.