Name: Matzo Ball Soup
Ingredients: 1 package gluten-free matzo ball soup mix (try either Manischewitz or Streit’s for a kosher mix).; 4 flax or chia eggs (whisk 1 Tbsp of ground flax or chia with 3 Tbsp of water per egg until thick; you can also use an egg replacer like Energ-G, Bob’s Red Mill, or Organ. Follow instructions per brand for the equivalent of 4 vegan eggs); ⅓ cup avocado oil; ¼ tsp garlic powder; ¼ tsp onion powder; 10 cups vegetarian broth, prepared; 3 carrots, sliced or chopped; 3 stalks of celery, sliced or diced; 1 Tbsp fresh dill; ¼ tsp fresh black pepper, to taste

Description

Makes 4 servings as an entrée or 8 as an appetizer

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients

1 package gluten-free matzo ball soup mix (try either Manischewitz or Streit’s for a kosher mix).
4 flax or chia eggs (whisk 1 Tbsp of ground flax or chia with 3 Tbsp of water per egg until thick; you can also use an egg replacer like Energ-G, Bob’s Red Mill, or Organ. Follow instructions per brand for the equivalent of 4 vegan eggs)
⅓ cup avocado oil
¼ tsp garlic powder
¼ tsp onion powder
10 cups vegetarian broth, prepared
3 carrots, sliced or chopped
3 stalks of celery, sliced or diced
1 Tbsp fresh dill
¼ tsp fresh black pepper, to taste

Instructions

Combine the garlic powder and onion powder with vegan eggs and oil. Mix and refrigerate for 15 minutes.
Bring stock to a boil.
Follow instructions on the box of the matzo ball soup mix. Gently roll the mixture into 1-inch balls and carefully drop into the stock. Let it come back to a simmer.
Add carrots and celery and reduce heat to a simmer or low. Cover and cook for 30 minutes, or until matzo balls are fluffy.
Serve immediately with black pepper and dill. Be sure to dish a matzo ball and vegetables into each bowl.