07/13/2024
🥣 matzo ball soup 🥣 you cannot go wrong with chicken soup. This vegan version of an Ashkenazi Jewish staple is something I grew up eating at almost every festivity and pretty much most weeks. You’ll want to give it a try asap and it’s perfect for your seder meal! To make, you need: For the soup: 1 leek 2 carrots A few sprigs of celery 1 white onion 1.5L water 5tbsp Vegan chicken stock (I use Osem) 1tsp white pepper Pinch of salt to taste For the matzo balls: 1 cup medium matzo meal 1 pinch salt 1 pinch black pepper 1tbsp vegan egg replacer 30ml of the soup broth To serve: Black pepper Soup mandel aka Shkedei marak aka croutons -in a large saucepan, add the water, whole onion, chopped leek and carrot -add your stock - I use 3 heaped tablespoons for every litre of water, so for this I used 5. Taste as you go along, you can definitely use too much or easily not enough -add the white pepper and a pinch of salt and bring to a boil -the broth will change flavour once the veggies have started to cook out, so be patient with the seasoning -once boiling, place a lid on and leave to cook for up to 2 hours (minimum 1 hour recommended) -for the matzo balls, add the matzo meal, egg replacement and broth to a bowl and mix -refrigerate for 10 minutes before using wet hands to form into small balls -refrigerate again for 5 minutes before adding to the soup until cooked (about 10 minutes) -serve the soup with cracked black pepper and soup mandel aka ‘Shkedei marak’ or croutons and enjoy x #פסח
