Vegan Matzo Ball Soup
Vegan Matzo Ball Soup
PrintIngredients
- 1 cup matzo meal
- 3 Tbsp. potato starch
- 1/4 cup oil
- 1 cup water
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. garlic
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1/4 cup onion, chopped
- 32 oz. vegetable broth
Instructions
- Mix together the matzo meal, potato starch, oil, water, baking soda, salt, and garlic in a large bowl. Refrigerate for 40 minutes.
- Place the celery, carrot, onion, and vegetable broth in a large pot. Bring to a boil.
- Roll the matzo mixture into 1-inch balls. Drop into the soup and simmer until the balls expand, about 20 minutes.
- Remove with a slotted spoon and let sit for 30 minutes to 1 hour.
- Place back in the soup 30 minutes before serving.
Makes 4 to 6 servings
