Matzo Ball Soup
My husband, D, is half-Jewish. And so he grew up eating his fair share of brisket, kugel and of course, matzo ball soup. A few years back I was perusing the grocery store shelves and came across a box of matzo ball soup mix. My eyes had never been trained to see it before, or anything else in the Jewish section of the “International Foods” aisle, for that matter. I thought it would be great fun to give it a try and surprise D when he came home for dinner that night. The box mix was a no-brainer and not only did D love it (and remember eating the same Manischewitz brand growing up), but the kids loved it as well. It became one of our family favorites.
Ever since I went back to being a vegan, I’ve had two of these Manischewitz boxes in the back of my cupboard, gathering dust. That’s because they call for eggs to be mixed with the matzo meal. But I finally decided to take them out and attempt to prepare them vegan-style. I found this awesome recipe over at Bonzai Aphrodite (a comprehensive, fun-to-read blog about living vegan) that gave me insight on how to go at it.
While Sayward over at Bonzai Aphrodite makes her own broth (and it looks delicious!), I simply used the broth mix that comes in the box since it’s vegan and helped to keep this new version of the recipe somewhat familiar for D and the kids.
- 1 box Manischewitz Matzo Ball Soup Mix
- equivalent of 3 eggs with Ener-G egg replacer
- 6 oz silken tofu
- 1 tbsp canola oil
- 1 carrot, diced
- 2 stalks celery, diced
Make your “eggs” according to the package directions and place them in the refrigerator for at least an hour. While you wait, blend the tofu and oil in a food processor until smooth and then pour into a mixing bowl. Add in the “eggs” and the matzo meal from the packet in the box. Blend it all together (I find using my hands to do this works best) and then cover it and place it into the fridge for another couple of hours, minimum.
Next, make the broth using the soup mix packet from the box. If you want to make your own broth, check out Sayward’s recipe. Once the soup has come to a boil, lower the heat to a simmer and add in the carrot and celery.
When the matzo ball mixture has been chilled long enough, remove it from the fridge and using your hands, shape the dough into 1-1/2 inch balls and drop them one by one, into the soup. The soup should not be at a rolling boil but at a lively simmer, so as to not break the matzo balls apart. Once all the balls are in, cover the pot tightly and let the soup sit for 20 minutes.
Ladle into bowls and enjoy!