Vegan Matzo Ball Soup

Vegan Matzo Ball Soup

We all have our remedies for feeling better and getting over an illness, most think chicken soup but I think matzo ball. This has all the components of a chicken soup but heartier and so delicious, if you have never had this soup you will definitely be craving it over and over again...even if your not sick. A traditional favorite made vegan, eat by itself or have it will a salad and bread. You can't go wrong with this hearty delish soup. Enjoy! 

Vegan Matzo Ball Soup

Ingredients

Broth:

-1 Tablespoon olive oil

-1 Tablespoon vegan butter 

-3 quarts (12 cups) vegan chicken broth

-3 stalks celery, plus a Tbsp of the leaves, cut celery into thirds and chopped. (Finely mince leaves)
-2 large carrots, cut in fourths and chopped
-1 onion, finely chopped
-1 Tablespoon parsley (dried or fresh) 
-2 to 3 sprigs thyme or 1 tsp dried thyme 

-2 bay leaves (I use dried) 
-4-6 garlic large cloves, minced

-1/2 teaspoons salt or to taste depending on how salty your stock is
-1/2 teaspoon black pepper or to taste 

-2 cups vegan chicken, chunked up (optional)

Optional Seasonings:

-1 tbsps Nutritional Yeast, I like the flavor and color it adds to the soup. Plus bonus b12. Hooray! 

As well as- Red Pepper Flakes and/or Fresh Lemon Juice for a ZING  

Matzo Balls:

-4 to 5 "eggs" using The Vegg OR Just Egg 
-1 tablespoon minced fresh or dried parsley (optional) 
-1/2 cup matzo meal

-2 Tablespoons vegan butter (melted) 

-2 Tablespoons water or vegan broth (veg or vegan chicken)
-1 teaspoon salt 

-Black pepper, to taste

Directions

Soup: 

Put the celery, carrots, onion, parsley, thyme, bay leaves, garlic, (vegan chicken if using), and salt & pepper in a large pot. Bring to medium-high heat and saute for 5 minutes. Add stock and cook until boiling reduce the heat to  low and Add matzo balls to soup mixture (that is NOT boiling, just a low simmer or the matzo balls will break up), cook until firm but tender and cooked through, about 30 minutes.

Matzo Balls:  

In a medium to large bowl, beat the The Vegg (use as directed) OR the Just Egg “eggs”, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight (if over night the mixture may dry up, dehydrate with a Tbsp of hot water until mixture is workable). Take out and roll 1 Tbsp of dough into balls with damp hands. Cover and chill until ready to cook. 

Ladle soup into bowls, serve with bread and/or salad and enjoy! 

-Amy