Oy! It took several batches of leaden matzo balls to get these right but I finally did it! The result is a really lovely plant-based version of the traditional soup we know and love.
Makes 4-5 servings
1 ½ cups matzo meal (whole grain if possible)
12 ounces silken tofu
1/3 cup extra virgin olive oil
½ cup sparkling water
Cracked black pepper
2-3 sprigs fresh parsley, finely minced
6 cups Vegetable Stock or spring or filtered water
3 cloves fresh garlic, thinly sliced
1 small yellow onion, diced
2 stalks celery, diced
1 carrot, diced
2-3 tablespoons sweet white miso
2-3 sprigs fresh parsley, coarsely chopped, for garnish
Make the matzo ball mixture first, as it has to chill for at least an hour before proceeding with the recipe.
Place matzo meal in a mixing bowl. In a blender, puree tofu, oil, sparkling water and salt and pepper to taste until smooth. Fold tofu mixture and parsley into matzo, mixing until well-combined. Cover tightly and refrigerate for at least an hour, but overnight is the best.
When you are ready to make the soup and finish the matzo balls, bring a pot of water to a boil with a generous pinch of sea salt. Remove the matzo mixture from the fridge and form into balls, about 1 ½ inches in diameter. Place prepared matzo balls on parchment and continue forming until all the matzo mixture is used. Carefully drop the matzo balls into the boiling water, cover and reduce the heat to medium. Cook the matzo balls for 35-40 minutes; try not to uncover the pot before 35 minutes are up.
While the matzo balls cook, make the soup. Combine ingredients in a soup pot. Bring to a boil, cover and reduce heat to low. Cook until vegetables are tender, about 15 minutes. You may strain the veggies out of the soup and serve only the broth, which is traditional, but I love to keep the vegetables in the soup. Remove a small amount of hot broth and dissolve miso. Stir into soup and simmer over low heat for 3-4 minutes.
To serve, ladle 3 matzo balls into individual serving bowls and spoon soup over top. Garnish with parsley and serve immediately.
Cook’s Tip: You can sauté the onion for added richness in this soup, but I like it as the recipe indicates.
Cook’s Tip: You can make a vegetable stock or buy one already prepared. Just be sure to read the label so you know what you are getting.