Whether you are a big fan of matzo ball soup or have never tried it before, we're sure you'll love this vegan adaptation of the classic Jewish recipe. With its signature fluffy dumplings, this humble and comforting stew will make you come back for more.
In this plant-based spin, we started with a pot of vegetable stock where we simmered diced carrots, onions, and celeries. Then, we made the dumplings with a mix of matzo meal, flaxseeds, nutmeg, and ginger. Finally, we cooked the matzo balls in the broth until spongy and served all with a good sprinkle of fresh parsley.
If you're not familiar with this dish, matzo ball soup is a traditional meal served during the Jewish holiday of Passover. The dumplings consist of matzo meal combined with beaten eggs and chicken fat into a moist dough. These soft balls are slowly cooked in chicken stock until nicely puffed up; they are a real delight! But the classic ones are not vegan. We are changing that.
For us, what makes the dumplings so delicious is the matzo meal itself. Matzo meal is nothing more than matzo crispbread ground into flour. This flame-baked, unleavened bread gives the ball dough a unique charred flavour that we absolutely love. If you can't find matzo meal, we'll show you how to make it from matzo crackers.
The main issue with making vegan matzo balls without eggs is to get the matzo meal to hold together. Since the meal is already baked, it doesn't behave exactly as flour; and without the eggs keeping the dough together, the balls can quickly fall apart when cooked. Luckily we have flaxseeds! When combined with water, these tiny seeds form a gel that binds the ingredients similarly to eggs. Moreover, flaxseeds are allowed during Passover, so if you celebrate that festivity, you have nothing to worry about.
Preparing this soup is super easy, and it can be done in just 30 minutes, perfect for a quick family dinner. One big bowl provides less than 400 calories, and it covers only 15% RDI of carbs but almost half of your RDI for fibres. Awesome!