If you’re vegan and you love matzo ball soup, then you know how difficult it is to find a vegan version. We thought it was about time to make one that not only tasted like conventional matzo ball soup, but was also full of light and airy matzo balls—and here it is. The soup is lovely and flavorful, and the balls are absolutely perfect. They’re light and tender and they float instead of sink when added to the broth. —LM + AM
SERVES 4
MATZO BALLS
4 level tbsp (38 g) vegan egg substitute (we suggest VeganEgg brand)
1 cup (240 ml) ice water
½ cup (86 g) matzo meal
½ tsp baking powder
1 tsp salt
1 tsp dried parsley
¼ tsp garlic powder
¼ tsp onion powder
Pepper, to taste
32 oz (946 ml) vegetable broth plus 32 oz (946 ml) water, or 64 oz (1.8 L) salted water
SOUP
1 tsp extra-virgin olive oil or 2 tbsp (30 ml) vegetable broth/water
1 large white or yellow onion, diced
3 carrots, diced
2 celery stalks with leaves, diced
2 cloves garlic, minced
64 oz (1.8 L) no-chicken broth or vegetable broth
3 tbsp (8 g) fresh minced dill
Salt and pepper, to taste
FOR THE MATZO BALLS
In a small bowl, whisk the vegan egg and the water until smooth and creamy.
In a medium bowl, whisk the dry ingredients until fully combined. Add the egg mixture to the dry and stir until fully combined. Cover and refrigerate for an hour so it sets.
Bring the broth and/or water to a boil.
Roll the matzo dough into 1-inch (2.5-cm) balls and add them to the boiling broth. Reduce the heat to a simmer. Cover and simmer for 30 to 40 minutes, or until the balls are floating and firm. Set it aside.
FOR THE SOUP
Heat the olive oil or broth/water in a large stockpot over medium heat and add the onion, carrots and celery. Stir and cook for 5 minutes, tossing occasionally to avoid scorching. Add the garlic and cook for 2 minutes.
Add the broth and bring to a boil, then reduce to a simmer. Cook for about 45 minutes, or until the vegetables are fork tender. Stir in the dill and salt and pepper, and serve in shallow bowls with the matzo balls.