Description
PREP TIME: 20 MIN
COOK TIME: 30 MIN
SERVINGS: 4 ENTRÉE SIZE; 8 APP SIZE
Ingredients
1 package Gluten-free matzo ball soup mix (try either Manischewitz or Streit’s for a kosher mix). For a healthy, cleaner, homemade matzo ball soup, see the second recipe below
4 flax or chia eggs (whisk 1 TB of ground flax or chia with 3TB of water 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 C avocado oil
¼ tsp garlic powder
¼ tsp onion powder
10 C vegan broth, prepared (or make your own with the broth 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
Instructions
- Combine the dry ingredients with vegan eggs and oil. Mix and refrigerate for 15 minutes.
- Bring stock to a boil.
- 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.
- 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 choice of garnish. Be sure to dish matzo ball and vegetables into each bowl.
Notes
If you are not vegan and you want to use bone broth or stock, substitute the equivalent amount for the vegan broth above.
If you do not prefer gluten-free matzos, substitute with a traditional matzo mix.