"Do vegetarians eat animal crackers?"--Unknown

Herb Vegan Matzo Ball Soup Recipe

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This recipe for Herb Vegan Matzo Ball Soup, by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jaimie Douglas

Category:
Category:

Ingredients:  
Ingredients:  
MATZO BALLS
4 to 5 matzo crackers (1 cup ground)
1 cup cooked quinoa or millet
1 teaspoons ground flaxseed
1 teaspoons lemon juice
teaspoon garlic powder
teaspoon onion powder
teaspoon Italian seasoning
teaspoon sea salt
2 pinches freshly ground black pepper
teaspoon baking soda

SOUP
1 small onion, cut into -inch dice (1 cup)
4 cloves garlic, minced
2 carrots, thinly sliced (1 cup)
2 stalks celery, thinly sliced (1 cup)
1 medium potato, cut into -inch dice (2 cups)
cup button mushrooms, cut into -inch dice
4 cups vegetable stock
1 cup fresh or frozen broccoli
1 cup fresh or frozen cauliflower
cup finely chopped fresh dill
2 tablespoons mild miso paste
1 tablespoons white wine vinegar
Freshly ground black pepper

Directions:
Directions:
To make matzo balls, preheat oven to 400F. Line a baking sheet with parchment paper.

Place the matzo crackers in the bowl of a food processor and blend to a crumb-like texture.

Add 1 cup hot water, the cooked quinoa, the flaxseed, lemon juice, garlic powder, onion powder, Italian seasoning, salt, pepper, and baking soda. Pulse to a dough-like consistency. If the dough is too sticky, let stand for 10 minutes.

Take 1 tablespoons of dough and form it into a ball. Place on the baking sheet. Repeat with remaining dough.

Bake matzo balls 20 to 30 minutes, until the outsides are nicely browned. Remove from oven and set aside.

To make the soup, in a large pot combine onion, garlic, carrots, celery, potato, mushrooms, and cup water. Cook on medium heat for 10 minutes, stirring occasionally until onions turn translucent.

Add vegetable stock, broccoli, cauliflower, dill, miso, vinegar, and pepper. Bring to boiling; then simmer 10 to 15 minutes.

Add matzo balls to soup. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours

 

 

 

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