Matzo Ball Soup

A recipe from Vegan: The Cookbook
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Israel

Preparation time: 25 minutes

Cooking time: 45 minutes

Serves 4

Ingredients

For the matzo balls:

• 1 lb 2 oz (500 g) silken tofu

• 4 tablespoons olive oil

• 9 oz (250 g) matzo meal

• 2 tablespoons nutritional yeast

• 1 teaspoon baking powder

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon celery seeds

• salt and freshly ground black pepper

For the soup:

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, sliced

• 2 celery stalks, chopped

• 2 tablespoons chopped dill

• 6¼ cups (1.5 liters/50 fl oz) vegetable stock (broth)

• salt and freshly ground black pepper

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped parsley, to garnish

Method

To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground black pepper and stir well. Put the dough into an airtight container and refrigerate overnight.

Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until the onion is soft. 

Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.

Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying to not break them. Cover the pot and cook the soup at a low simmer for 40 minutes.

Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.

 

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