Introducing the ultimate bowl of comfort: vegan matzo ball soup! This classic Jewish Passover dish combines fluffy, savory matzo balls (made without eggs!) with a rich, flavorful broth that will warm up your soul. Made with fresh herbs, vegetables, matzo meal, and silken tofu, each spoonful is like a burst of joy in your mouth. So grab a spoon, kick back, and let this eggless matzo ball soup transport you to a world of pure deliciousness!
6½cupsvegetable broth(or vegan bouillon and water)
2tablespoonsparsleychopped, for garnish
2tablespoonsfresh lemon juiceoptional
Instructions
Prepare the matzo ball dough: In a food processor (or high-speed blender), add the silken tofu and olive oil and blend until it reaches a smooth mayonnaise-like consistency. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, garlic powder, onion powder, celery seeds, salt, and pepper. Cover the dough and refrigerate overnight (or for up to two days).
Once the dough has rested in the fridge for at least 8 hours, prepare the soup. Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until the onion is soft. Add the dill and vegetable broth (or water and bouillon), bring to a boil, and then immediately reduce the heat to low and maintain a simmer.
Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes.
Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.