Matzo Ball Soup

So. Apparently I’m ready to be a good Jewish wife! Which is great, since one day I’m going to marry Julian Edelman and will need to convert. 

I guess that I should confess now, that I’d never had matzo before this week.

But a client of mine recently asked me to help her make a good matzo ball soup. Because evidently, vegan matzo balls are not easy to make. Having them disintegrate or fall apart quickly seems to be a huge issue in the process. And I was super stoked to be able to throw together a recipe for my client’s Passover dinner that made her proud to be a Jewish wife herself 🙂

She has mentioned using tofu before and having it fail miserably. Having binding, dry elements made this version work. Using just firm tofu instead of the extra firm variation I usually use made a difference and made it less dry, I think! For some reason the super simple soup broth was insanely delicious and pairs perfectly with the matzo. I’ve been sharing this with friends all week and many of them have started making it too!

1 package organic, non-GMO firm tofu, drained

1/2 cup organic olive oil

1 cup matzo meal

1 tbsp quinoa flour

1 tbsp nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp sea salt

8 cups water

2 cubes low sodium vegetable broth cubes (I use the Rapunzel brand)

1 large yellow onion, chopped

2 red potatoes, chopped

3 carrots, chopped

3 celery, chopped

1 tsp garlic powder

1 tsp black pepper

1 tsp all-purpose seasoning

Chives or green onions for garnish

• For the matzo balls, pulse tofu and olive oil in a food processor until well combined
• Remove from processor, stir in matzo meal, quinoa flour, nutritional yeast, garlic powder, onion powder, black pepper and sea salt
• Let dough set in the fridge overnight
• The next day, saute onions, carrot and celery in a large soup pot in olive oil over medium heat for 10 minutes
• Add potatoes, garlic powder, black pepper and all purpose seasoning and stir for 5 more minutes
• Add water and bring to a boil
• Once it begins boiling, add cubes and stir until dissolved
• Lower back to a simmer
• Form matzo dough into golf ball sized balls and add to soup pout
• Bring to a boil again
• Cover, reduce to a simmer and then let cook over low heat for 30-40 minutes
• Serve balls with broth and garnish with chives or green onions