Matzo Ball Soup

For someone raised Gentile, I have always had an inexplicable love of matzo. It probably has something to do with never having been forced to eat the stuff for days on end, but whatever: I’m into it. You know what else I’m into?

This matzo ball soup.

Although boxed matzoh ball mix is often vegan, it usually calls for the addition of non-vegan ingredients, and the one time I tried to make vegan matzoh balls with a boxed mix was a sad, soggy mess. So I kept the spices from the boxed mix in mind and created my own recipe from scratch instead  — and I think they’re hands-down the best matzoh balls I’ve eaten.

Ingredients

• 12.5 oz firm silken tofu
• ¼ c plus 2 Tbsp olive oil, separated
• 1 c matzoh meal
• 1 Tbsp nutritional yeast
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp garlic powder
• 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
• 6 c vegetable stock
• salt and pepper to taste

Instructions

• 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.
• Read more please visit : hellyeahitsvegan.com

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