Vegan Matzah Ball Soup (WFPB)

Matzah balls
2 cup matzo meal (unsalted)
1 cup seltzer water
4 tablespoons coconut oil
½ cup potato starch + 6 – 12 tablespoons water to make a starchy goop
1 teaspoon salt, to taste
½ – 1 teaspoon fresh cracked black pepper
1 teaspoon dried dill
1 teaspoon dried parsley

Soup
Vegan matzah balls
1 large onion, finely chopped
2 large carrots, chopped into half-circles
2 celery ribs, chopped
1 handful fresh dill, chopped or ½ – 1 teaspoon dried dill, to taste
7 cups vegetable stock
2 tablespoons coconut oil (or whatever oil you like to cook with)
Salt and fresh cracked black pepper, to taste

Matzah balls:

1. In a medium-size bowl combine the matzo, salt, pepper and herbs with a whisk until combined. Set aside.
2. In another bowl, mix the potato starch and water together until you get a thick, starchy goop.
3. To this potato, starch goop add coconut oil and seltzer and gently mix until combined.
4. Add the matzo meal and seasonings and mix until it all comes together.
5. This mixture should not be sticky. If it’s too dry, add a spritz more of seltzer, and if it’s too wet, add a little more matzo meal. You should be able to mix it with your hands without having it stick to all your fingers.
6. Cover the bowl and refrigerate for an hour.
7. After an hour, form the dough into balls and add them to your boiling soup broth.
8. Lower the heat to a simmer, and cook the balls for 25-30 minutes.
9. After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup.
10. If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in an airtight container in the refrigerator.
11. When you are ready to serve the soup flash boil the balls in broth and serve.

Soup:

1. In a large pot, heat the oil and sauté the onion, carrot, and celery until soft.
2. Add dill and mix with veggies for 30 seconds until aromatic.
3. Finally, add your stock of choice, and bring the soup to a boil.
4. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.
5. Form the matzah ball dough into balls and add them to the soup broth.
6. Cook on a simmer for 25-30 minutes, until heated through.
7. After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup.
8. If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in an airtight container in the refrigerator. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

Find more of Candice’s recipes at The Edgy Veg and follow her on Facebook.