{"id":4633,"date":"2015-04-04T22:12:18","date_gmt":"2015-04-05T02:12:18","guid":{"rendered":"http:\/\/meshell.ca\/blog\/?page_id=4633"},"modified":"2015-04-04T22:12:18","modified_gmt":"2015-04-05T02:12:18","slug":"vegan-matzoh-ball-soup","status":"publish","type":"page","link":"https:\/\/meshell.ca\/blog\/recipes\/vegan-matzoh-ball-soup\/","title":{"rendered":"Vegan Matzoh Ball Soup"},"content":{"rendered":"<p><a href=\"https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2015\/04\/Matzho-Ball-Soup-Meshell-Style.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-4632\" src=\"https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2015\/04\/Matzho-Ball-Soup-Meshell-Style.jpg\" alt=\"Matzoh Ball Soup Meshell Style\" width=\"640\" height=\"426\" srcset=\"https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2015\/04\/Matzho-Ball-Soup-Meshell-Style.jpg 640w, https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2015\/04\/Matzho-Ball-Soup-Meshell-Style-300x200.jpg 300w, https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2015\/04\/Matzho-Ball-Soup-Meshell-Style-250x166.jpg 250w, https:\/\/meshell.ca\/blog\/wp-content\/uploads\/2015\/04\/Matzho-Ball-Soup-Meshell-Style-150x100.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>I used tofu in my matzoh balls, if that&#8217;s not part of your tradition for passover, <a href=\"https:\/\/www.facebook.com\/notes\/post-punk-kitchen\/flaxen-matzoh-ball-soup-recipe\/10150551864750596\" target=\"_blank\">Isa Mosokowitz has shared a tofuless flaxy matzoh ball soup recipe here.<\/a>\u00a0(and you can watch the <a href=\"http:\/\/www.theppk.com\/2009\/03\/of-matzoh-and-men-tofuless-matzoh-ball-soup\/\" target=\"_blank\">Passover edition of the PPK<\/a>\u00a0and recipe.)<\/p>\n<p>Now, I&#8217;m not much for writing up recipes, so bear with me.<\/p>\n<p><strong>Soup Ingredients<\/strong><\/p>\n<ul>\n<li>about a tbsp of olive oil (but follow your heart on how much more or less)<\/li>\n<li>1 chopped onion<\/li>\n<li>2 chopped carrots<\/li>\n<li>4 chopped stalks of celery<\/li>\n<li>10\u00a0cups of water<\/li>\n<li>1 tsp of kosher salt<\/li>\n<li>a few sprigs of parsley<\/li>\n<\/ul>\n<p><strong>Matzoh Ball Ingredients<\/strong><\/p>\n<ul>\n<li class=\"ingredient\"><span class=\"amount\">3\u00a0tbsp<\/span> <span class=\"name\">olive oil (or oil of your choice)<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">1\u00a0cup<\/span> <span class=\"name\">matzo meal<\/span><\/li>\n<li class=\"ingredient\">1 package of drained extra firm tofu (some tofus are certified kosher for passover)<\/li>\n<li class=\"ingredient\">1 carrot<\/li>\n<li class=\"ingredient\">a few sprigs of parsley<\/li>\n<li class=\"ingredient\"><span class=\"amount\">1\/2 tsp <\/span><span class=\"name\">baking powder (you can get this in a kosher for passover variety)<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">1\/8 tsp<\/span> <span class=\"name\">salt (or get salty, do what you want)<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">1\/2 tsp<\/span> <span class=\"name\">garlic powder<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">1\/2 tsp<\/span> <span class=\"name\">onion powder<\/span><\/li>\n<\/ul>\n<p><strong>Tools<\/strong><\/p>\n<ul>\n<li>Large soup pot<\/li>\n<li>Food processor (not mandatory, but it sure helps)<\/li>\n<li>Large flat baking pan, with parchment paper.<\/li>\n<li>Immersion blender (also not necessary, but it makes for a nice broth)<\/li>\n<li>Stove<\/li>\n<\/ul>\n<p>If you&#8217;re me, this is when you preheat your oven because you&#8217;ll be baking matzoh balls in less than half an hour &#8211; but really, having enough time to let your matzoh ball mix settle in a covered bowl for a few hours or overnight is ideal but this is MeShell style. So preheat your oven to 350 degrees, and it&#8217;s time to throw the broth together.<\/p>\n<p>Turn the burner midway (depending on your stove) &#8211;\u00a0in a large soup pot add the oil\u00a0with the chopped onion, and stir around until it&#8217;s translucent then throw in the\u00a0chopped celery and carrots, turn down the temperature, and leave it alone for a while. It should just hang out and simmer, and be quietly doing it&#8217;s thing while you move on to Matzoh ball town.<\/p>\n<p>Crumble up\u00a0some\u00a0tofu\u00a0and toss it in the food processor with a blending blade as well .\u00a0Add the pieces from one carrot, parsley, and the oil. Blend it together until it resembles a paste, it is not going to take long. Now it&#8217;s time to put it in a bowl, add\u00a0the matzoh meal, the baking powder, and the salt and spices. Are your hands clean? Good &#8211; stick your hands in and mix everything together. You should end up with a thick dough. If it&#8217;s too sticky &#8211; add some more matzoh meal and mix a bit more.<\/p>\n<p>This is where I added water, salt, and parsley to my broth pot, and let it simmer until the matzoh balls\u00a0are done.<\/p>\n<p>If you have time &#8211; cover the matzoh ball mixture and leave it in the fridge to settle, but since it&#8217;s me, we&#8217;re making them into balls immediately and putting them on the covered baking sheet. You can measure out 2 tbsps of mixture per\u00a0a ball or just follow your heart on this. I ended up with 16 decent sized matzoh balls from this quantity. Just roll them out in your hands for a minute or so until it&#8217;s nice and round, and put it on the baking sheet. Repeat until the mixture is all gone.<\/p>\n<p>Put the baking sheet in the pre-heated oven for approximately 20 minutes, rolling them around at about the 10 minute mark.<\/p>\n<p>Before you throw the matzoh balls into the broth, take your immersion blender and blend the broth down with a few quick pulses. It makes for a nice thick broth (which I&#8217;m partial to) but still has some decent sized chunks of vegetables.<\/p>\n<p>Add the matzoh balls to the broth, and let it simmer on low for 15-20 minutes or until you&#8217;re ready to eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I used tofu in my matzoh balls, if that&#8217;s not part of your tradition for passover, Isa Mosokowitz has shared a tofuless flaxy matzoh ball soup recipe here.\u00a0(and you can watch the Passover edition of the PPK\u00a0and recipe.) Now, I&#8217;m not much for writing up recipes, so bear with me.&#46;&#46;&#46;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":973,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-4633","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/pages\/4633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/comments?post=4633"}],"version-history":[{"count":0,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/pages\/4633\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/pages\/973"}],"wp:attachment":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media?parent=4633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}