Matzah Ball Soup Recipe VEGAN Collab w/ The Healthy Maven | The Edgy Veg

matzah meal

🥗Healthier: ground oats

💰Cheaper: cornmeal

Ground oats provide a gluten-free option, while cornmeal is often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parmesan

Brewer's yeast offers a similar flavor profile at a lower cost.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Canned chickpeas are a budget-friendly protein alternative.

Mix potato starch with 6 tablespoons of water until sticky.

Add seltzer water to the mixture for visual effect.

Incorporate coconut oil into the mixture.

Add matzah meal, parsley, dill, and salt to the bowl and mix together.

Chill the matzah ball mixture in the refrigerator for 1 hour.

Chop carrots, celery, and onion for the soup.

Heat coconut oil in a large pot over medium-high heat.

Sauté the chopped vegetables for about 5 minutes.

Add vegetable broth to the pot and bring to a boil, then reduce to a simmer.

Bring the broth back to a boil to prepare for the matzah balls.

Form the chilled matzah ball mixture into balls using your hands.

Carefully drop the matzah balls into the boiling broth.

Cook the matzah balls in the broth for about 20 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens