GLUTEN-FREE MATZO BALL SOUP (VEGETARIAN, VEGAN)
PREP TIME: 20 MIN
COOK TIME: 30 MIN
SERVINGS: 4 ENTRÉE SIZE; 8 APP SIZE
• 1 package Gluten-free Matzo ball soup mix (Manischewitz & Streit’s both make kosher ones) – for a healthy, cleaner Matzo recipe, see additional recipes below
• 4 flax or chia eggs (whisk 1 TB of ground flax or chia with 3TB of water until thick; or can use an egg replacer like Energ-G, Bob’s Red Mill or Organ – please follow instructions per brand for the equivalent of 4 vegan eggs)
• ⅓ C avocado oil
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 10 C vegan broth, prepared (if you want to make it yourself, see recipe below).
• 3 carrots, sliced or chopped
• 3 stalk of celery, sliced or diced
• 1 TB fresh dill
• ¼ tsp fresh black pepper, to taste
**If you are not vegan and you want to use bone broth or stock, please substitute equivalent amount for the vegan broth above
**if you do not prefer gluten-free matzos, please substitute with the traditional matzo mixes
**if you want completely vegan and gluten-free matzo, see below for the potato version of the matzo recipe!
1) Combine the dry ingredients with vegan eggs and oil. Mix and refrigerate for 15 minutes.
2) Bring stock to a boil.
3) Take matzo mixture out of refrigerator. Gently roll the mixture into 1-inch balls and carefully drop into the stock. Let it come back to a simmer.
4) Add carrots and celery and reduce heat to a simmer or low. Cover and cook for 30 minutes or until matzo balls are fluffy.
5) Serve immediately with black pepper and choice of garnish. Be sure to dish matzo ball and vegetables into each bowl.
POTASSIUM-RICH VEGAN BROTH
Adopted from Dr. Kellyann Petrucci
Prep time: 20 minutes
Cook Time: 2 hours
Yield: 12 cups
∙ 1 medium sweet potato, scrubbed & cut into 2-inch pieces
∙ 1 bunch Swiss chard—cut into 2-inch pieces (including stems), about 6 leaves
∙ 2-3 big handfuls spinach, about ½ to ¾ of one 5 oz box/bag
∙ 2 medium zucchini, cubed into 2-inch pieces
∙ 3 stalks celery, cut into 2-inch pieces
∙ 2-3 roma or on the vine tomatoes, quartered (ripe)
∙ 1 medium onion or 1 leek, cut the onion into wedges; slice the white part of the leek in 2-inch pieces
∙ ½ bunch parsley
∙ 2 cloves garlic, smashed
∙ 2-3 teaspoons salt (to taste)
∙ 1 tsp ground black pepper or 8 whole peppercorns
∙ 2 bay leaves
∙ 1 or more tbsp of coconut aminos (optional)
1) Wash all vegetables well and put all ingredients except for the coconut aminos into a large kettle. Cover with 1 gallon of filtered or bottled water. Put on high heat and bring to a boil, immediately reduce the heat to low, cover, and simmer for about 2 hours (or, set your slow cooker on low for 8 hours).
2) When done, let cool, strain, and optionally add coconut aminos, 1 tbsp at a time to taste. Store broth in the refrigerator in glass jars or covered containers. This broth will keep in the fridge for 4 to 5 days or in the freezer for up to 1 month.