Bubbe's Vegan Matzo Soup
Finally a veganized version of this classic Passover dish! This version is free of kitniyot.
Ingredients
- 12 cups water
- 5-6 tsp vegan "chicken" bouillon
- 1 small onion cut into small pieces
Matzo Balls
- 2 cups matzo meal
- 3 tsp baking powder
- 1 tsp salt
- 1 tbsp group flax seed + three tablespoons water blend until fluffy like an egg
- 1 1/4 cup warm water
Instructions
- First make your flax egg by mixing the ground flax seed and water in a small bowl and stick it in the refrigerator for 5 minutes.
- Mix your matzo meal, baking powder, and salt in a medium bowl. Add spices if desired.
- Add the tahini, warm water, and flax egg to the bowl. Mix well with spoon at first, then with hands.
- Measure out 2 tablespoons of dough for each matzo ball. Shape the dough into a ball shape. If there are cracks, pinch them with your fingers and roll between your palms to create a sphere. Depending on how dry your dough is, you may find it helpful to dip your fingers in a little extra warm water to impart that moisture into the dough ball as you roll it.
- Place each ball on a plate or cookie sheet. Refrigerate 30 minutes. Chop veggies while you wait.
- After 20 minutes, start your soup by heating a large pot over high heat. Add the veggies and dry saute for one minute, then add the water. Bring to a boil and stir in Better Than Bouillon No Chicken Base until dissolved. Then remove matzo balls from the fridge and carefully add to boiling soup along with oregano and parsley. Turn down to a simmer and cook for around 20 - 25 minutes, and that's it!
- Serve immediately by adding 3 matzo balls to a bowl and ladling soup around it.