Wednesday, April 20, 2011

Recipe: Soy-Free Vegan Matzo Ball Soup

Finally we can all stop complaining, here's a matzo ball soup recipe that works!!! The trick is to let them cook without being boiled (the boiling rips them apart. 

The Backstory: Matzo Ball Soup is actually what got me to give up eating eggs, do to an unfortunate and disgusting surprise chicken fetus in my matzo ball back in the day (thanks mom!) Eggs are mean and nasty and totally unnecessary (check Links to learn why!) 

Soy-Free Vegan Matzo Ball Soup
makes about 6 servings  

2 C matzoh meal 
2 t salt 
black pepper to taste
two dashes onion powder 
(minced parsley- optional)

6 T vegetable oil 
1 1/3 C water

1 giant pot-ful of vegetable broth (canned, boxed, or make your own stock!) 

1. In a large bowl combine matzoh meal, salt, pepper, and onion powder. Stir dry ingredients to distribute evenly. 

2. Add vegetable oil and water and mix well, forming into a giant dough ball. Cover with cling wrap and refrigerate for a half hour. 

3. While the matzo dough is in the fridge, get started on the vegetable stock. Heat on high. Add spices, parsley, noodles (i've done chow fun rice noodles or udon en lieu of the traditional egg noodles), veg like carrots, onions, leeks, celery, etc. 

4. Take the dough out of the fridge and form into small-sized balls (about the size of a golf ball.) It helps if you keep you fingers/palms oiled so the dough sticks to itself instead of your hands. 

5. Let a giant pot of water come to a boil, then lower heat to medium/medium-low until it's just barely simmering and gently add the matzo balls to the hot water, lowering them in with a slotted spoon, they will sink to the bottom. Cover with a lid and leave to cook until matzo balls float to surface (~20-30 minutes.)

6. Turn down heat on veg stock to a simmer/medium-low and add matzo balls gently to the veg stock and let cook further for about 10 minutes. Stab a matzo ball with a fork to see if the center has cooked all the way through, leave to simmer until completely cooked but still firm. 


*Note: you can also add 2 T Ener-g Egg Replacer to the water before you mix with the dry ingredients to be on the safe side. 

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