Vegan Matzo Ball Soup

The Matzo Ball Soup you have been looking for. The soup base itself is out of this world and adding in the Matzo balls makes it even more amazing. Key tip, chop up the Matzo balls in you bowl before eating to soak up the flavor of the soup!

Ingredients

8oz of vegan chicken, we used daring foods

1/2 cup diced onion

1 cup chopped celery

1/2 cup thinly sliced carrots

4 chicken-less bouillons we used these

1/2 cup chopped fresh dill, plus more for serving

4 tbsps butter

7 oz Fideo noodles

8 cups water

Salt and pepper

1 bag of Manischewitz Matzo Ball Mix

2 Vegan Eggs ( we used Bobs Red Mill Egg replacer prepared using 2 tbsps of powder and 5 tbsp water)

3-4 tbsp oil

Water for boiling Matzo Balls

Directions for Matzo Balls

In a medium bowl add in 2 tbsps of Vegan Egg Replacer

Then whisk in 5 tbsps of water

Let sit to thicken for 30 seconds

Add in your oil

Then add in your matzo meal mix

Using a fork roughly blend together

Place into fridge for 5 minutes

Remove dough from fridge and form into roughly 3/4-1 inch balls (use wet hands)

Making sure there are no cracks in the balls

Place balls into refrigerator for at least 1 hour

Heat water in a medium pot

When water begins to boil carefully add in your balls one at a time

Turn down heat to simmer

Cover and cook until balled have firmed up, roughly 20 minutes

Remove from water

Place desired amount of serving into a bowl

Add cups of your prepared soup and a sprinkle with fresh dill

Serve and enjoy!

(Any cooked and unused Matzo balls should be kept in an air tight container in the fridge.)

Directions for Soup

In a large stock pot heat 1 tbp of butter over medium high heat

Add in your vegan chicken and cook until browned

Remove from pan

In the same pan add remaining butter

Add in your onion and celery

Cook until translucent, roughly 5 minutes

Add in your chicken-less cubes, carrots, dill and noodles

Mix well

Add in your water

Season with a little salt and pepper

Bring to a boil

Then turn down heat

Cover and simmer for 15-20 minutes

Remove lid and using your hands shred your chicken and place into soup

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