For someone raised Gentile, I have always had an inexplicable love of matzo. It probably has something to do with never having been forced to eat the stuff for days on end, but whatever: I’m into it. You know what else I’m into? This matzo ball soup.
Although boxed matzoh ball mix is often vegan, it usually calls for the addition of non-vegan ingredients, and the one time I tried to make vegan matzoh balls with a boxed mix was a sad, soggy mess. So I kept the spices from the boxed mix in mind and created my own recipe from scratch instead — and I think they’re hands-down the best matzoh balls I’ve eaten.
I know people like their matzoh balls different ways, but I am personally not a fan of the ones that are kind of like round chunks of soggy bread. These are firm and hold together awesomely well. They’re soft on the outside, but delightfully dense and toothsome in the middle.
- 12.5 oz firm silken tofu
- ¼ c plus 2 Tbsp olive oil, separated
- 1 c matzoh meal
- 1 Tbsp nutritional yeast
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp celery seed
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped into half-circles
- 2 celery stalks, chopped into half-moons
- 1 handful fresh dill, chopped
- 6 c vegetable stock
- salt and pepper to taste
- In a food processor, blend together tofu and ¼ cup oil.
- Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
- Place dough in an air-tight container and refrigerate overnight.
- In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
- Add dill and stock and set aside.
- Using your hands or a cookie scoop, form mixture into 2″ balls.
- Drop balls into broth.
- Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes.
- Season with salt and pepper to taste. Serve hot.