Easy Gluten Free Vegan Matzo Ball Soup Allergy Free Paleo Recipes
EASY GLUTEN-FREE + VEGAN MATZO BALL SOUP (ALLERGY-FREE, PALEO)
You don't have to skip the soup! A quick and easy recipe for gluten-free vegan matzo ball soup! This Passover classic is allergy-free and paleo with grain-free fluffy matzo balls (potato-based "potato kneidlach" dumplings) and a simple vegetable broth soup!
Provided by Rebecca Pytell
Categories Soup
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- To make the matzo balls, mix together the potato flakes, prepared egg replacements, starch, and warm water, until you get a workable dumpling dough.
- Chill in the fridge for at least an hour.
- To make the vegetable soup, add the celery, carrots, onion, and garlic to a large soup pot and dry saute for a few minutes until they begin to sweat.
- Pour in the vegetable broth, add the spices, bring the soup to a boil, and then allow it to simmer (about 30 minutes) while you prep the matzo balls.
- Take your chilled matzo ball dough out of the fridge and form 1 to 2 tablespoon sized balls with the dough.
- In another pot, bring about 4 cups of water to a boil. In a few batches (depending on the size of your pot), drop in the matzo balls and allow them to boil for a few minutes util they float to the top.
- Gently remove your matzo balls with a slotted spoon and serve 2-3 (depending on the size you made them), in bowls of the simmered vegetable soup.
- Top the soup bowls with more dill, if desired.
Nutrition Facts : ServingSize Varies
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