Traditional Matzo Ball Soup - Easy & Vegan Matzo Ball Soup Recipe

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.

Prepare two flax eggs by mixing 2 tablespoons of ground flax seeds with 6 tablespoons of water and let sit for 5 to 10 minutes until gelatinous.

In a mixing bowl, combine 1.5 cups of matzo meal, 2 tablespoons of potato starch, and season with 0.5 teaspoons of salt and 0.25 teaspoons of pepper.

Add the prepared flax eggs to the dry ingredients and mix well.

Gradually add 3/4 to 1 cup of water until the mixture reaches a dough-like consistency that can be formed into balls.

Wet your hands to prevent sticking and form the matzo mixture into balls about 2 tablespoons each in size.

Place the formed matzo balls on a plate and refrigerate for 30 minutes to chill.

Prepare the soup by heating a pot and adding a splash of vegetable broth or water.

Add diced onions to the pot and cook for 3 to 5 minutes on medium-low heat, then add sliced carrots and celery, cooking for another 5 to 7 minutes.

Add 8 to 10 cups of vegetable broth or water to the pot and bring to a boil, adjusting with more water if the broth is too strong.

In a separate pot, bring water to a boil for cooking the matzo balls.

Drop the chilled matzo balls into the boiling water in a single layer and cook for 10 minutes.

Turn off the heat after 10 minutes and serve the matzo balls in the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens