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Matzo Ball Soup

Matzo Ball Soup

CLARYN
Print Recipe Pin Recipe
Prep Time 8 hrs 30 mins
Cook Time 40 mins
Total Time 9 hrs 10 mins
Course Main Course
Cuisine Jewish

Ingredients
  

  • 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

Instructions
 

  • 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.