Thursday, April 8, 2010

By Popular Demand - Our Pinch of Chutzpah Matzo Ball Soup

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Photo Credit : Sarah Posey

So the past 4 springs Dan and I have hosted some of the best Secular Passover Potluck Seders in the fine state of Virgina. We live in Peta-ville. . . also known as Norfolk - The Headquarters for People for the Ethical Treatment of Animals. . . where we're all mostly transplants from everywhere really. . .  and maybe that is why we all have grown so close. You find yourself within walking distance of 5 or 6 people who share a lot of your view of the world - your ethical compass and understand your dedication to helping those who can't help themselves. . . you find a family - a Mishpocha in this home away from home.

This year's Seder was particularly momentous for us because it was going to be the last one we would host in our first apartment in the city where we met and fell in love and of course - our first as a married couple. Next year - we will be living in Los Angeles and have new friends to invite to our home and we won't all be walking distance from each other anymore and some people won't be making the move and well things will change. . . it's hard to not be nostalgic. . . while also being excited for the step.

This year we've had several people write in asking for the Matzo Ball Soup Recipe. . . we get requests every year. . . but maybe it was the number of emails or maybe it was because I know next year - we won't all be together anymore. . . But this seems to be the right time to go public with this little jewel from my box of tricks.
  • 1 Cup of Matzo Meal 
  • 1/2 Cup of Nutritional Yeast 
  • 3/4 Teaspoon Braggs
  • 3/4 Teaspoon Freshly Ground Pepper ( The big chunks are key for texture )
  • 1 Package of Firm Silken Tofu 
  • 1 Half of a Large Red Onion 
  • 9 Cups of  Better Than Bouillon - Organic Vegetable Broth (you can also use Faux Chicken Broth - this is just less salty - follow directions on the label on amount of water)  
  • 2 Tablespoons White Wine
  • 1/2 Cup of Olive Oil 
  • 3 Carrots  ( sliced like coins )
  • 1/4 Teaspoon Celery Seed 
  • 1 Tablespoon Fresh Parsley ( chopped )
  • 1 Teaspoon Fresh Dill ( chopped )
  • 2 Pinches of Onion Powder
Blend the Tofu, 1 Tablespoon of Veg Broth and Oil  in a food processor. In a bowl mix Matzo Meal, Nutritional Yeast, Braggs and Pepper.

Then combine the two mixes in the bowl - till everything is moist. Cover the bowl and put in the fridge over night. You can visit your baby matzo throughout the night and give it a good mix with a spoon a few times. . . but always put it back in the fridge.

It will take about an hour to cook the Matzo Balls. . . So about an hour and half to two hours before you want to serve your soup - fill your pot with the rest of the Veg Broth, White Wine, Carrots, Red Onions, Celery Seed, Parsley, Dill and Onion powder and bring to a boil.

Put some parchment paper in a casserole dish. Remove the Matzo Mix from the fridge. Form VERY tightly packed balls - about the size of a melon ball - and place them on the parchment paper so they don't touch. Then drop in the boiling soup one at a time. Give yourself time - so you don't need to rush. After they are all in there - put the lid on and leave it on for around a half hour. Don't lift the lid. . . I know you will want to. . . but it's OK. . . give them time. . . sometimes you just have to let things do their thing. . . have trust.

After that half hour - lift the lid and watch your Matzo Balls rise to the top.

Now you're ready to Nosh All Night! 


  1. Mmm... Secular as I am, I have enjoyed many a Passover Seder with jewish friends... And the Mazo Ball soup has always been my FAVE.... I don't think I've even eaten it since becoming vegan a few years ago... so will definitely be trying this recipe out!!... Thanks Annie and Dan :)

  2. I really missed this when I first went vegan - figuring this recipe out kinda changed our lives! Please take pictures if you make this. We'd love to see them!

  3. I just made this -
    but the matzah balls completely disintegrated. the only part of the recipe i didn't follow exactly was that my tofu was not "silken" it was regular firm tofu... was that the problem? i'm so bummed!

  4. I'm really sorry to hear that - yeah it is pretty key that it is silken so it creates a paste. I'm really sorry to hear it didn't work with the firm tofu.

  5. WHere does the red onion go?

  6. The red onion gets tossed in the broth with the carrots and celery seed. :)