Vegan Matzo Ball Soup

🛒 Ingredients

• Matzo Meal 120 g · 438 kcal
• Ground Flaxseed 28 g · 150 kcal
• Vegetable Oil 39 g · 345 kcal
• Baking Powder 4 g · 0 kcal
• Water 280 g · 0 kcal
• Vegetable Broth 1400 g · 140 kcal
• Carrots 80 g · 33 kcal
• Celery Stalks 60 g · 10 kcal
• Onion 80 g · 32 kcal
• Fresh Dill or Parsley, chopped 20 g · 9 kcal

👨‍🍳 Instructions

1. Prepare the flax eggs by mixing ground flaxseed with water in a small bowl and letting it sit for 5-10 minutes to thicken.
2. In a large bowl, combine matzo meal, baking powder, and a pinch of salt; then stir in the thickened flax eggs, vegetable oil, and cold water until a soft, uniform dough forms.
3. Cover the matzo ball dough and refrigerate for at least 30 minutes to firm up, which helps prevent them from falling apart during cooking.
4. While the dough chills, prepare the soup: Sauté chopped carrots, celery, and onion in a large pot with a little oil over medium heat until softened, about 8-10 minutes.
5. Pour in the vegetable broth and bring it to a gentle simmer; season with additional salt and pepper to taste.
6. Wet your hands and gently form the chilled matzo ball dough into small, golf-ball sized spheres, about 1.5 inches in diameter.
7. Carefully drop the matzo balls into the simmering broth, ensuring they are submerged; do not overcrowd the pot.
8. Cover the pot and simmer for 20-25 minutes, or until the matzo balls are cooked through, fluffy, and have expanded in size.
9. Serve the Vegan Matzo Ball Soup hot, garnished generously with fresh chopped dill or parsley.