Perfect Vegan Matzo Ball Soup With Just Egg Recipes

VEGAN MATZO BALL SOUP

Steps:

• In a bowl, stir together matzo meal, chickpea flour, baking powder, spices, salt and pepper.
• Whisk together 1/4 cup water and potato starch until dissolved.
• Add starch slurry, oil and hot water to matzo mixture and stir until combined. (Don't worry if the mixture seems too wet at this point.)
• Cover and refrigerate for at least 1 hour to allow the liquids to fully absorb. Do not skip this step! The mixture will firm up considerably during this time.
• During the last 15 minutes or so of refrigerating your dough, bring 4-6 cups of vegetable broth or generously salted water to a simmer. Depending on the size of your pot, you'll need more or less. You need just enough to submerge your matzo balls. (Note: I prefer to cook the matzo balls in broth separate from the soup they'll be served in, because the starch makes the cooking liquid cloudy. You can cook yours directly in the soup if you don't mind this.)
• Remove chilled dough, then scoop and roll into 1" round balls. (They will expand slightly when cooked.)
• Drop the balls into your broth, and simmer for 25 minutes. Keep an eye on them and make sure the broth stays at a very gentle simmer; the matzo balls are fragile and a rolling boil will agitate them too much.
• Remove the matzo cooked matzo balls with a slotted spoon and allow to cool for about 15 minutes. They will be quite soft initially, but will firm up as they sit exposed to air. You'll add them into your hot soup right before serving. (You can also make these the day before serving and gently reheat them in the soup.)
• You can make this soup ahead of time, or start to prepare it while your matzo ball dough is chilling.
• In a stockpot over medium heat, sauté onion, garlic, celery and carrot for 5-8 minutes until onion is translucent.
• Pour in vegan chicken broth, add poultry spice and Bay leaf and bring to a boil. Reduce heat to low, cover and simmer for at least 20 minutes. Taste and add salt and pepper to preference. Remove Bay leaf before serving.
• Once your matzo balls have cooled and firmed up, add them to the hot soup to reheat for just a few minutes at a very gentle simmer. Ladle into bowls and serve.

PERFECT VEGAN MATZO BALL SOUP WITH JUST EGG!

Steps:

• Add all veggies, seasonings and water to a large stock pot (I use an 8 quart heavy duty pot) and bring to a boil and then reduce to a simmer for 2 hours.
• Once cooked, strain all the vegetables through a colander over a large bowl or another pot to capture all the broth. I usually save the potato and add it back in.
• Place soup back in the stove and add the remaining sliced onion, and sliced celery and carrots along with a few sprigs of remaining dill. Chop the rest of the dill to use as a garnish.
• Simmer for 20 minutes and add cooked matzo balls and serve immediately.
• Add flax seed, water, and melted vegan butter to a large bowl mix well with a whisk and let sit for five minutes.
• Add Just Egg and mix well.
• Add matzo meal and all seasonings to bowl and mix well. If it seems dry, add more water one tablespoon at a time until it's the consistency of cookie dough.
• Cover bowl with plastic wrap and chill for at least one hour or preferably overnight.
• Bring a pot of water to a boil, add one tablespoon of salt then reduce heat to a simmer.
• Using a medium sized ice cream scoop or large spoon make matzo balls and roll in your hands until smooth. Add to pot of barely simmering water.
• Cook matzo balls gently in simmering water for 20 minutes. DO NOT BOIL or overcook or they will start to fall apart.
• Add to soup and garnish will dill.

VEGAN MATZO BALL SOUP

Steps:

• Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
• Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
• When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
• Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.