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Vegan Matzo Ball Soup
2017-12-24



My boyfriend is 48.5% jewish according to 23andMe. So this year I decided to try something new (to me), vegan (of course), and jewish (for him) for the holiday season. And baby it’s cold outside so what better way to warm up than with soup.  

Ingredients for the soup: 

2 cartons Vegetable broth

1 Celery (chopped keeping the leaves)

3 Carrots (peeled and chopped)

2 Potatoes (peeled and chopped)

1 Onion (chopped finely)

1 TBS Olive Oil

Salt & Pepper to taste

Heat large pot on medium high, add olive oil and onions until cooked. Add carrots, potatoes, celery, salt & pepper and cook for an additional 15 minutes, then add vegetable broth and cook on medium low until vegetables are well done.  

Ingredients for the Matzo balls: 

2 cups quinoa flakes

1 cup matzo meal

2 cups of boiling hot water

¼ cup of olive oil

¼ teaspoon of salt

Pepper to taste

Place quinoa flakes in a large mixing bowl and add the boiling hot water over and let it sit for 3 minutes. Stir in matzo meal, olive oil, and salt and pepper. Once combined, let the mixture sit in the refrigerator for 15 minutes.

Once the mixture has cooled down a bit, you can start rolling your matzo balls. I made mine about 1-2 inch sized balls.


 

Preheat the oven to 275 degrees and bake the balls for 30 minutes.

 Let the balls cool down for 10 minutes. You can serve the balls just on top of the soup, but I added the balls into the pot of soup and let it soak for 15 minutes before serving.

 

This yummy recipe will make enough for 6 servings, but make extra because the best part of soup is the leftovers. I hope you enjoy this recipe, I had fun making this soup and starting a new holiday tradition with my boyfriend and his family.