Vegan Herbed Matzo Ball soup with Wild Mushroom
This recipe is part of our Seder dinner. Here is a vegan adaptation of a classic Passover soup. To make it vegan, we substitute vegetable broth and mushrooms for their chicken counterparts. And, we substitute flax seed to emulate eggs. You can get a store bought egg substitute if available to save a step. 2 eggs could be substituted if you aren’t strictly vegan. It is still a heart warming soup any time of year. By making it vegan, it is more respectful to the world and environment. There has been enough sacrifice. Why sacrifice another chicken? Just enjoy this Vegan Herbed Matzo Ball soup.
Table of Contents
Vegan Herbed Matzo Ball soup with Wild Mushroom
An alternative vegan take on a seder classic
Ingredients
- 2 cups matzo meal
- 3 tsp baking soda
- 1/2 tsp kosher salt
- 1 Tbsp ground flax seed soaked in 3 T warm water to approximate eggs you can substitute egg substitute products
- 1/4 cup coconut oil melted
- 1 1/4 cup warm water may take more or less, up to 1 1/2 cup
- 1/4 cup chopped fresh herbs: thyme, parsley, oregano, sage
- 1 tsp chopped fresh garlic
- For the soup
- 12 cups Fresh vegetable stock/broth Make home made preferably
- 1 tsp vegan bouillion powder or 1 cube to boost the flavor
- 1 cup each cubed or sliced onion, carrot, and celery
- 1 tbsp sliced fresh garlic
- 2 cups sliced wild mushrooms Preferably mixed varieties
- 2 Tbsp Chiffonade fresh sage Chiffonade is a term that means thin sliced
- 1 Tbsp Fresh picked dill sprigs
- Kosher salt and fresh ground black pepper to taste
- A little olive oil to saute the vegetables
- Parsley and herb sprigs to garnish
Instructions
- "bloom" the flax seed in warm water. Let the flax seed soak up the water until it becomes viscous
- Mix together the dry ingredients for the matzo balls in a mixing bowl
- add in the water, flax seed, oil, garlic, and herbs
- Mix the matzo ball dough by hand until it can form shapes. If it is too wet, you can add more matzo meal. If it is too dry add more water.
- Form the dough into balls . Dip your hands in water to help form the balls. You want to shape them and roll them between your hands. Try to make the smooth. If the aren't perfectly smooth, cracks will form when you cook them. You should get 12 to 18 balls. Place them on a plate or cookie sheet and refrigerate for 30 minutes
- Heat the vegetable broth in a large deep pot. When it comes to a boil whick in the bouillion Add in a little salt and taste.
- Place the matzo balls in the boiling broth. Bring the broth back to a simmer. You don't want a hard boil or it may break them apart. Simmer for 20 to 25 minutes.
- In a separate pan, saute the vegetables in a little olive oil. You just want them to be slightly cooked, not all the way through. Strain them after to remove excess oil and juices. This can be done before or while the matzo is boiling
- Add the vegetables and herbs to the soup and season.
- To serve, place 3 balls in a bowl and ladel the soup and vegetables around. garnish with parsley and/or herb sprigs
Notes
You can substitute 2 eggs for the flax seed.
You could also use butter or margarine instead of the coconut oil
For a nice presentation, see what kinds of mushrooms you can find. Chantrelles are pricey, but wonderful. Enoki mushrooms make a really nice presentation too.