Vegan Matzo Ball Soup
Servings: 6
Calories: 146.06 kcal
Ingredients
Vegetable stock
- 12 cups cold water
- 2 large yellow onions, peeled & quartered
- 5 celery stalks
- 1 large bay leaf
- 2 cups carrots, chopped
- 1 large leek, tops & white part, rough chop
- 6 large garlic cloves, pressed
- 4-5 sprigs parsley
- 4-5 sprigs dill
- 1 Tbsp. black peppercorns
Matzo balls
- 3/4 cup matzo meal
- 2-1/2 Tbsp. vegetable oil
- 1 Tbsp. egg replacer + 2 Tbsp. filtered water
- 5 Tbsp. vegetable broth
- 1-1/2 Tbsp. fresh parsley, minced
Instructions
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In large pot over medium-high heat, bring all stock ingredients (except baby carrots) to boil. Reduce heat to low and simmer, covered, for 2½ hours. Taste broth after 1½ hours and adjust seasonings if desired. Strain vegetable stock and return broth to pot.
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In small bowl, combine all matzo ball ingredients. Mix and cover with reusable wrap and place in refrigerator for 30 minutes.
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Add baby carrots to broth and cook over medium-high heat for 15 minutes, or until fork tender.
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Meanwhile, remove matzo mixture from refrigerator. Scoop out 2 tablespoons and use hands to form ball. Repeat with remaining mixture.
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Reduce broth to low heat and carefully add matzo balls. Cover pot and cook 30 minutes.
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Ladle soup into shallow bowls and garnish with a pinch of dill.
Recipe Notes
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Nutrition Facts
Vegan Matzo Ball Soup
Amount Per Serving (1 serving)
Calories 146.06
Calories from Fat 26
% Daily Value*
Fat 2.86g4%
Saturated Fat 2.02g10%
Sodium 88.56mg4%
Potassium 298.68mg9%
Carbohydrates 27.91g9%
Fiber 3.38g14%
Sugar 4.99g6%
Protein 3.34g7%
Vitamin A 7520.4IU150%
Vitamin C 10.26mg12%
Calcium 49.42mg5%
Iron 1.35mg8%
* Percent Daily Values are based on a 2000 calorie diet.