Matzo Ball Soup

For someone raised Gentile, I have always had an inexplicable love of matzo. It probably has something to do with never having been forced to eat the stuff for days on end, but whatever: I’m into it. You know what else I’m into?

This matzo ball soup.
Although boxed matzoh ball mix is often vegan, it usually calls for the addition of non-vegan ingredients, and the one time I tried to make vegan matzoh balls with a boxed mix was a sad, soggy mess. So I kept the spices from the boxed mix in mind and created my own recipe from scratch instead  — and I think they’re hands-down the best matzoh balls I’ve eaten.

  • 12.5 oz firm silken tofu
  • ¼ c plus 2 Tbsp olive oil, separated
  • 1 c matzoh meal
  • 1 Tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp celery seed
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped into half-circles
  • 2 celery stalks, chopped into half-moons
  • 1 handful fresh dill, chopped
  • 6 c vegetable stock
  • salt and pepper to taste

  • In a food processor, blend together tofu and ¼ cup oil.
  • Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
  • Place dough in an air-tight container and refrigerate overnight.
  • In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
  • Add dill and stock and set aside.
  • Using your hands or a cookie scoop, form mixture into 2" balls.
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