Perfect Vegan Matzo Ball Soup With Just Egg Recipes

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.

VEGETARIAN MATZO BALL SOUP

Steps:

• Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
• Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
• Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
• Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
• Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.