Happy Passover! Jump start your Passover Seder dinner with a delicious plant-based matzo ball soup recipe
Suggested: Our Favorite Vegan Soup Recipe
Here is what you’ll need for the matzo balls:
- 1 cup of quinoa flakes
- 2 cups of boiling water
- 1 cup of matzo meal (substitute with 1½ cups of quinoa flakes for a gluten-free option)
- ¼ teaspoon of salt
- Freshly ground pepper to taste
- ½ teaspoon of onion powder
- ¼ cup of neutral vegetable oil
- Add the quinoa flakes to a large mixing bowl, cover the flakes with the boiled water. Let the mixture stand for 2-3 minutes.
- Stir the matzo meal (or additional quinoa flakes), salt, pepper, onion powder, and vegetable oil into the bowl. Mix the ingredients together until completely blended.
- Cover the bowl and refrigerate for about 15 minutes.
- After 15 minutes, remove from the refrigerator. Form the mixture into 1-inch balls. Arrange the balls onto a parchment lined baking sheet.
- Bake for 20-25 minutes. Carefully turn the matzo balls after 10 minutes. Remove from the oven when they are golden and firm to the touch.
- Allow the matzo balls to cool before distributing among soup bowls.
Here is what you’ll need for the matzo ball soup:
- 1½ tablespoons of olive oil
- 1 medium onion, finely chopped
- 1 medium potato, peeled and finely diced
- 2 medium carrots, finely diced
- 2 medium celery stalks, finely diced
- A handful of celery leaves
- 2 cups of finely chopped cauliflower
- 32-ounce carton of vegetable broth
- Salt and freshly ground pepper to taste
- 2 to 3 tablespoons of minced fresh dill
- matzo balls (recipe above)
- In a large soup pot, add the oil and heat it.
- Add the chopped onion and saute it over medium heat until golden.
- Once the onion is sauteed, add the diced potato, carrots, celery, celery leaves, cauliflower, vegetable broth, and water into the pot.
- Bring the ingredients to a slow broil, then lower the heat and simmer gently. The soup should simmer in the pot, covered for about 15 minutes, or until the vegetables are tender.
- Season your soup with salt and pepper to your liking and then remove from the heat.
- Let the soup stand off the heat for two hours to develop flavor.
- Just before serving the soup, ad the dill and heat the soup through. Add more water if the vegetables are overpowering the broth, then adjust your seasonings accordingly.
- Serve with 3-4 matzo balls in each bowl.
Enjoy your Passover with a plant-based twist!
Read More: Naja Hill’s Spaghetti Squash