Vegan Matzoh Ball Soup

This is a recipe I veganized a few years ago when we made a Vegan Passover Dinner.  I have been meaning to post it ever since.  The matzoh balls were so light and fluffy and just bursting with flavor from the sauteed scallions and garlic.  Each ball floating in a lovely broth of root veggies, herbs and onions.  Mmmmmm I think I need to make more while the Matzoh Meal is still on the shelves!

Vegan Matzoh Balls

Vegan Matzo Ball Soup

2 tbls Earth Balance Margarine

2 cloves of garlic chopped fine

1 bunch of scallions

6 eggs made with Egg Replacer

1/3 cup solid vegetable shortening, melted

1 2/3 cup matzo meal

2 tsp salt

ground black pepper

2 tbls chopped parsley

¾ cup seltzer water

 

Melt margarine in a small skillet over medium heat.  Add chopped scallions and garlic.  Lower heat and cook till soft and fragrant.  Set aside to cool.  Make egg replacer eggs and beat with a whisk in a large bowl.  Add all of the remaining ingredients and combine mixture gently but thoroughly. Don't over-work the ingredients when assembling the batter.  Cover and refrigerate for at least 4 hours.  You can keep the batter in the fridge up to two days

 

Bring an 8-quart pot of water to boil.  Add salt to the water.  Line a cookie sheet with parchment paper.  Using a medium sized ice cream scoop, scoop out the chilled matzo batter and release a ball into your hand.  Gently round out the shape making sure you do not handle the balls too much.  They don’t have to be perfectly shaped.  Place each ball onto the parchment paper until you have used up all of the batter.

 

Carefully drop the matzo balls into the pot of boiling water and immediately cover with a tight lid. Reduce the heat to simmer and let cook for twenty minutes.  Do not open the lid while the balls are cooking.  Use a slotted spoon to gently take the balls out of the pot. Put them back on the lined baking tray and let them cool.  The balls will firm up as they cool. 

 

To make Matzo Ball Soup please see the following stock recipe.     Heat up the broth in an 8-quart stockpot to a gentle boil.  Turn the burner down to simmer and   gently ease the matzo balls into the liquid.  Cook until balls are heated through.  Place a ladle of broth into a soup bowl followed by one matzo ball.  Garnish soup with chopped dill, scallions or parsley.  Or all three.  Enjoy

Soup Stock Recipe

Two tbls of olive oil

4 large onions

6 clove garlic

2 cups mushrooms

6 carrots

1 bunch celery

stems of a bunch of parsley

few sprigs of fresh thyme

salt

peppercorns

 

In a large stockpot heat up the olive oil.  Chop all of the vegetables and sauté in the olive oil.  Salt the vegetables turn down the heat and let them sweat in the pot for 10 – 15 minutes occasionally stirring.  Once the onions are translucent pour 10 cups of water in the pot and bring to a boil.  Add peppercorns, thyme and parsley.   Add enough salt to season the stock.   Turn down and simmer until all of the flavors incorporate.  At least 40 min.  Season to taste.  When stock is finished strain all of the vegetables out and keep the broth.