Vegan Matzo Ball Soup!

Ohhhhhhhhhh weeeeeeeeeee, get me out of this ridiculously cold and snowy weather and warm me up with some heart warming matzo ball soup!

This soup is very nostalgic for me.  It reminds me of holidays at my grandma's place growing up.  It has been at least 10-15 years since I have had it.  And, I highly doubt it comes anywhere close to my grandma's.  There is just something special and comforting about that soup and warms my heart just thinking about it.

I have been craving matzo ball soup for I don't know how long.  Even when I was vegetarian (matzo balls are made with egg), I still could not eat it because the broth is usually a chicken broth.  I would go to great diners and see matzo ball soup speeding by me and start to get so jealous.  So, obviously I had to make a vegan version!

Vegan Matzo Ball Soup

 

Ingredients:  (yields 4 servings)
4-5 c water plus Edward & Son's Non Chik'n Broth

1 1/2 cups matzoh meal
3/4 teaspoon salt, plus extra for the boiling water
3/4 teaspoon ground pepper
1 (12-ounce) package firm silken tofu (like Mori-nu)
8 1/2 cups or so Rich Vegetable Broth (recipe above)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 carrot, peeled
A handful fresh dill, coarsely chopped
Fresh parsley for garnish
- See more at: http://veganamericanprincess.com/vegan-matzoh-ball-soup/#sthash.C8VMZpcj.dpuf

1 c matzo meal
1/2 block of tofu
2 tbsp evoo
1/2 large carrot shredded
1/4 c vegetable broth
1 tbsp dill chopped
1/2 tbsp parsley chopped
s+p

Directions:
In blender or food processor, blend tofu and evoo until smooth.  Transfer to bowl and add in matzo meal, shredded carrots and spices and mix until thoroughly combined.  Cover with seran wrap and refrigerate for 2 hrs - over night.
After refrigerated, form into balls (they can vary in size).  Bring vegetable broth to a boil, and gently drop each matzo ball in the broth with a slotted spoon, on at a time.  Cover and simmer for about 40 minutes.  When done, they should be floated.
Garnish with parsley, and there you have it....delicious Vegan Matzo Ball Soup!

1 1/2 cups matzoh meal
3/4 teaspoon salt, plus extra for the boiling water
3/4 teaspoon ground pepper
1 (12-ounce) package firm silken tofu (like Mori-nu)
8 1/2 cups or so Rich Vegetable Broth (recipe above)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 carrot, peeled
A handful fresh dill, coarsely chopped
Fresh parsley for garnish
- See more at: http://veganamericanprincess.com/vegan-matzoh-ball-soup/#sthash.C8VMZpcj.dpuf

1 1/2 cups matzoh meal
3/4 teaspoon salt, plus extra for the boiling water
3/4 teaspoon ground pepper
1 (12-ounce) package firm silken tofu (like Mori-nu)
8 1/2 cups or so Rich Vegetable Broth (recipe above)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 carrot, peeled
A handful fresh dill, coarsely chopped
Fresh parsley for garnish
- See more at: http://veganamericanprincess.com/vegan-matzoh-ball-soup/#sthash.C8VMZpcj.dpuf1/2

1 1/2 cups matzoh meal
3/4 teaspoon salt, plus extra for the boiling water
3/4 teaspoon ground pepper
1 (12-ounce) package firm silken tofu (like Mori-nu)
8 1/2 cups or so Rich Vegetable Broth (recipe above)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 carrot, peeled
A handful fresh dill, coarsely chopped
Fresh parsley for garnish
- See more at: http://veganamericanprincess.com/vegan-matzoh-ball-soup/#sthash.C8VMZpcj.dpuf

1 1/2 cups matzoh meal
3/4 teaspoon salt, plus extra for the boiling water
3/4 teaspoon ground pepper
1 (12-ounce) package firm silken tofu (like Mori-nu)
8 1/2 cups or so Rich Vegetable Broth (recipe above)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 carrot, peeled
A handful fresh dill, coarsely chopped
Fresh parsley for garnish
- See more at: http://veganamericanprincess.com/vegan-matzoh-ball-soup/#sthash.C8VMZpcj.dpuf