Vegan matzo ball soup

(Makes 3-4 servings)

For the Matzo Balls:

½ cup Matzo Meal

2 Ener-G replacer ‘eggs’ (‘flax eggs’ did not hold the mixture together while simmering)

2 tablespoons vegetable oil

2 tablespoons water

1 teaspoon salt, if desired

Whisk ‘eggs’ until frothy, 3-5 minutes. Add matzo meal, salt, oil and water and stir to combine. Form into a ball, wrap in plastic wrap and refrigerate for 20-30 minutes.

In the meantime, bring 6 cups of water to a boil. Remove the matzo dough from the fridge, wet your hands (it can be sticky) and form mixture into 1 inch balls. Drop the balls into the boiling water and immediately reduce the heat to a low, cover and simmer for 35 minutes. Using a slotted soup, remove the balls from the water and set aside on a plate until ready to assemble your soup.

For the ‘Chicken Broth’:

6 cups of water

1/3 cup nutritional yeast

2 tablespoons soy sauce

1 tablespoon onion powder

2 teaspoons poultry seasoning

½ teaspoon celery salt

Fresh cracked black pepper, to taste

Whisk together above ingredients in a pot over medium-high heat. Bring to a boil then reduce to a simmer, cover and keep warm until ready to serve.

For the Vegetables:

1 cup diced carrot

1 cup diced celery

½ cup diced onion

Place veggies in a pot and add enough water to cover. Bring to a boil and cook for 10-15, or until veggie are tender. Pour into a colander and put aside until ready to assemble.

To Assemble:

Add cooked vegetables to soup broth. Place 3-4 matzo balls in a soup bowl. Ladle the veggies and broth overtop of the balls, to almost cover. Garnish with fresh parsley or a drizzle of olive oil and serve hot.

Chag Pesach Sameach!

Happy Passover!