Description
The only vegan matzo ball soup recipe you’ll ever need! Perfect, fluffy matzo balls that hold together every time. Simple, delicious, and foolproof.
Ingredients
FOR THE MATZO BALLS:
2 cups matzo meal
3 tablespoons potato starch
1 teaspoon baking powder
2 teaspoons salt
½ teaspoon garlic powder
1 ¾ cups water
¼ cup neutral oil
FOR THE SOUP:
2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
8 cups vegetable broth
2 bay leaves
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
Instructions
1. In a large bowl, mix together the **matzo meal**, **potato starch**, baking powder, salt, and garlic powder.
2. Stir in the water and oil until just combined. Don’t over-mix!
3. Cover the bowl and chill in the refrigerator for at least 1 hour. This step is a must!
4. While the dough chills, make the soup. Heat **olive oil** in a large pot. Add the **onion**, **carrots**, and **celery**, and cook until soft, about 5-7 minutes.
5. Pour in the **vegetable broth** and add the **bay leaves**. Bring to a boil, then lower the heat to a simmer.
6. Bring a separate pot of salted water to a very gentle simmer. **This is the secret!** The water should barely be bubbling.
7. With wet hands, roll the chilled dough into 1.5-inch (4cm) balls.
8. Gently lower the **matzo balls** into the simmering water. Cover and cook for 20-25 minutes, until they puff up and float.
9. Use a slotted spoon to transfer the cooked **matzo balls** to serving bowls. Ladle the hot soup over the top.
10. Garnish with fresh **dill** and **parsley**. Enjoy!