A true comfort food that brings back memories of home, but with a modern vegan twist.
💬 A Taste of Childhood
These matzo balls are soft and fluffy, just like the ones I remember from my childhood.
The base of the recipe comes from the traditional one I got from my mom, which included matzo meal, margarine (let’s not even talk about it...), and of course, eggs.
I’d never made matzo balls before, but over the years, the nostalgia for my childhood food began to grow, and I just had to recreate it in a way that fits my current lifestyle.
I swapped the margarine for vegan butter – a perfect substitute that also brings in lecithin, which is found in egg yolk. To add some extra flavor and texture, I threw in a bit of almond butter.
✨ The Magic Behind These Matzo Balls
- Soft and light, with the perfect texture.
- No baking powder required.
- And if you follow the instructions carefully, they won’t fall apart when boiling.
- Oh, and you can even make them colorful for a fun twist! 🌈
🥄 How to Cook Them Without the Fear of Them Falling Apart
- Bring salted water to a boil.
- Lower the heat to a simmer.
- Drop the matzo balls in gently.
- After about 5 minutes, they’ll start dancing in the water.
- Boil for another 5 minutes, and voilà! Done!
✔️ The result: soft, light, and perfect matzo balls that float gracefully to the top.
🥕 What to Serve It With?
Of course – with clear vegetable soup, made with root vegetables like carrots, celery, and parsnips.
(And yes, there’s also a recipe for that!)
Enjoy and Happy holidays ❤️
RECIPE
Vegan Matzo Ball SoupThese matzo balls are a masterpiece of softness and tenderness, just like butter. The secret? A touch of almond butter! They are easy to prepare, require no baking powder, and if you follow the instructions, they won’t fall apart while cooking. You can make them in the classic style, or experiment with a colorful and surprising twist – for those who enjoy bold flavors. Either way, you’ll end up with amazing matzo balls! 🍲🌱
Servings
Ingredients
Veggie Root Soup - 6 Servings
- 2 Peeled carrots and cut into discs about half a centimeter thick (0.2 inches).
- 1 - ½ Zucchini (dark green skin) cut into discs about half a centimeter thick (0.2 inches).
- 1-2 Parsley root, well washed and cut into quarters or eighths.
- 2-1 Celery root brushed and cleaned, peeled, and cut into quarters.
- 1 Peeled onion and cut into quarters
- 2 Celery sticks cut into quarters
- 1 Bay Leaf
- 5 berries whole allspice berries
- 5 berries whole black pepper
- 2½ Liter water
- 1 Tablespoon salt by taste
- ⅛-¼ teaspoon turmeric optional, for color
Matzo balls - About 50 balls of 3.5 cm in diameter (1.37 Inch)
- 1½ cup Coarse ground matzah flour
- 4 Tablespoon almond butter or cashew butter
- 100 gram vegan butter, melted
- 1 Tablespoon almond oil or any mild oil
- 2 Tablespoon potato starch or cornstarch
- 3 - 3½ cup boiling water to add gradually
- ½ teaspoon salt by taste
- ⅛ teaspoon ground black pepper by taste
Colored Matzo Balls
- beetroot powder note at the bottom of the recipe
- dried tomato powder note at the bottom of the recipe
- blue spirulina powder note at the bottom of the recipe
For Serving
- parsley or dill
Instructions
Soup
- Put in the soup bag: celery root, parsley root, celery sticks, onion, bay leaf, allspice, and black pepper. Close the bag tightly and place it in the pot.
- Add the carrots to the pot (add the zucchini towards the end of cooking).
- Add water and salt; Cover, bring to a boil, lower the heat to a state of gentle bubbling and cook for 50 minutes. Taste and add salt if necessary.
- Add the zucchini and cook for another 5-10 minutes until the zucchini are tender. Remove from the heat.
- Remove the bag with the root vegetables. You can place the bag in a strainer on a bowl and press the veggies with a soup spoon to squeeze out as much flavorful liquid possible. Add the liquid that has accumulated in the bowl to the soup pot. Save the root vegetables for other recipes.
- If you plan to serve the soup later, transfer it with the carrots and zucchini to an airtight container and keep it in the refrigerator.
Matzo Ball
- Fill a large pot with water that will comfortably hold the matzo balls; Bring to a boil and add a teaspoon of salt. Reduce heat. The water should be on the verge of bubbling but not bubbling. Meanwhile, until the water is boiling, prepare the matzo balls.
- Mix in a bowl all the ingredients together except the boiling water.
- Gradually add the boiling water until the ingredients come together and a soft, formable mixture is obtained. For colored matzo balls, see the note at the end of the recipe.
- Lightly grease the palms. Using a small spoon to make cookies (about 3 cm in diameter - 1.18 inches), measure a cookie-spoon mixture, release the content to the palm of your hand, and form balls.
- Add the matzo balls to the pot with the water, preferably 10 to 15 units at a time, so they do not stick together.
- Cook the matzo balls for 10 minutes, ensuring that the water does not bubble but is on the verge of bubbling. After 5-6 minutes, the matzo balls flip over in the water and float. Cook for another four minutes and remove with a slotted spoon.
- Place the matzo balls on a plate covered with cling film. If you have a "crisper" plastic box with a net inside, usually designed to store vegetables - use it! Keep in the refrigerator.
For Serving
- Remove the matzo balls from the refrigerator about an hour before serving to reach room temperature.
- Heat the soup with carrots and zucchini.
- Put 4-5 matzo balls in a soup bowl, add soup, carrots, zucchini, dill, or parsley leaves, and serve.
- For a colored soup: place colored matzo balls in the soup ball.
- From the root vegetables, you can make patties in the oven
Notes
- For Matzo ball in colors: Divide the mixture into four parts, depending on the number of colors; For a purple, add beetroot powder; for orange color, add dried tomato powder; for the blue color, add blue spirulina powder. Leave the fourth part in its natural color. Add the powders gradually until you get the desired hue. In addition to the cheerful colors, there is a nutritional value, plus a delicate beet and tomato flavor.
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