Matzo Ball Soup (Vegan, Gluten-Free, Kosher for Passover)

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.

Mix 2 teaspoons of psyllium husk with 1/2 cup of water and let sit until thick.

In a bowl, combine 1 1/2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to form a dough.

Cover the dough with plastic wrap and refrigerate until ready to use.

In a large pot, heat 2 tablespoons of oil over medium heat.

Add chopped yellow onion and cook for about 20 minutes until golden, stirring occasionally.

Add 2 teaspoons of crushed garlic and cook for another couple of minutes.

Add 2 chopped carrots, 2 chopped celery stalks, 3 cups of vegetable broth, and 5 cups of water to the pot.

Stir in 1 teaspoon of dill and 1 teaspoon of chopped parsley, then bring to a boil.

Reduce heat, cover, and let simmer for 30 minutes.

Meanwhile, in a separate skillet, heat 2 tablespoons of oil and add drained jackfruit.

Saute jackfruit for a few minutes, then add 2 tablespoons of coconut aminos and 1 teaspoon of sage, cooking until liquid is gone.

Form the matzo ball dough into small balls, about 1 inch in size, and place on wax paper.

After 30 minutes of simmering, gently add the matzo balls to the soup one at a time.

Cover and simmer for another 20 to 30 minutes, checking after 15 minutes to ensure matzo balls don't break apart.

Once cooked, mix in the jackfruit and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens