Matzo Ball Soup (vegan!)

matzo meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free and bread crumbs are more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and homemade broth can save money.

Hydrate potato starch with a few tablespoons of water and let it sit.

Blend 1 cup of matzo meal in a high-speed blender until fine.

Mix matzo meal, chicken powder, baking powder, dill, and sea salt in a bowl.

Add 3 tablespoons of olive oil and 3/4 cup seltzer to the dry ingredients and stir until combined.

Refrigerate the matzo mixture for about an hour.

In a pressure cooker, add 9 cups of vegan chicken stock, chopped celery, baby carrots, yellow onion, parsley, parsnips, and pressed garlic.

Season the soup with black pepper and dried dill, then stir.

Seal the pressure cooker and cook under pressure for 15 minutes.

Scoop out the chilled matzo mixture into balls and drop them into the soup.

Simmer the matzo balls in the soup for about 20 minutes with the lid on.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens