Matzo Balls
Vegan Matzo Balls That Don't Fall Apart!
Ingredients
- 1 Cup - 110 gr of Coarse Matzo Meal
- 1 Teaspoon - 6 gr of Baking Soda
- 4 Tablespoons - 40 gr of Potato Starch
- 1/4 Teaspoon of Sea Salt
- 1/4 Teaspoon of Black Pepper
- 1 Teaspoon of Freshly Diced Dill
- 1/4 Teaspoon of Garlic Powder
- 1 + 1/8 Cups - 260 gr of Canned White Bean Water
Pot of Vegetable Soup
- 2 Tablespoons of Olive Oil
- 1 Onion
- 3 Garlic Cloves
- 1 Leek
- A handful of Fresh Dill
- 2 Celery Stalks
- 1/2 - 1 Teaspoon of Hawaij Spice or to taste
- Sea Salt and Black Pepper to taste
- 8 Cups of Water
Instructions
Prepare Your Soup
Chop the veggies, add to the pot, season well, add water, boil until soft then place the pot on the lowest heat possible. It’s important that the soup doesn’t boil or simmer, or your vegan matzo balls will fall apart.
Prepare The Matzo Balls
Place the matzo flour, baking soda, potato starch, sea salt, black pepper, garlic powder, freshly diced dill, and the liquid from a can of white beans into a bowl and mix until combined. The mixture will look very wet, that’s perfect, see pictures above!
Transfer to the fridge to chill for 20 minutes.
Take out of fridge and roll 20 balls, wet tips of fingers when needed to prevent matzo balls from sticking to fingers.
Gently pop them into the pot of soup. Put your timer on for 20 minutes and leave them alone to gently cook with the lid open. Occasionally check in to see that the soup isn’t simmering.
After 20 minutes, gently scoop your vegan matzo balls out of the soup and transfer them onto a plate.
When ready to serve, heat the soup on its own, then lower the heat and add the matzo balls for a few minutes to warm up your vegan matzo balls.
Recipe Notes
It’s important to cook the matzo balls in the soup because it gives them flavor, without it you’ll just be left with a ball of matzo flour and seasoning, that doesn’t necessarily taste bad, but doesn’t taste amazing either.