(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’:
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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!
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