Vegan Matzo Ball Soup Ⓥ

INGREDIENTS:

• FOR THE SOUP:
• 1 tbsp olive oil
• 1 leek, cleaned & chopped
• 3 large carrots, peeled & chopped
• 4 celery stalks, chopped
• 1 large onion, chopped
• 7-9 cloves of garlic, minced
• 8 cups of vegetable broth
• 1/4 cup chopped fresh dill
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp pepper
• FOR THE MATZO BALLS:
• 1 cup of matzo meal
• 3 tbsp tapioca starch
• 1/4 cup oil
• 1 cup water
• 1/2 tsp baking soda
• 1 tsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper

METHOD:

FOR THE SOUP:

• Add olive oil to Instapot or large stove top pot on medium high heat. Add all of the chopped vegetables: leeks, celery, carrots, onion, spices, garlic & sauté for about 5 minutes.
• Add the vegetable broth & bring to a boil. Turn heat to low and let it simmer for a couple of hours. Meanwhile, make the matzo balls.

FOR THE MATZO BALLS:

• Mix all of the ingredients together: matzo meal, tapioca starch, oil, water, baking soda, nutritional yeast, salt, garlic powder, onion powder & pepper & stir until incorporated.
• Cover the mix & put it in the fridge for at least 30 minutes.
• Bring the soup back to a boil & roll the mix into 12 equally sized 1 inch in diameter matzo balls (they will expand when they cook), then drop then into the boiling soup for about 20 minutes.
• Bring the soup back to low heat or warm before carefully removing the matzo balls with a slotted spoon & returning them to the fridge, uncovered this time, for an hour or more to harden.
• Reheat the balls in the warm soup for about 30 minutes before serving it. Enjoy!