For our Passover friends the Tree of Life Cafe has created this organic, Vegan Matzo Ball Soup! Our matzo balls are made with ground quinoa and flax seeds giving them a rich texture and flavor while still being light. A loving gift for a precious Tradition and a loving gift to all of us who love Matzo Ball Soup. L’chaim!
Serves 6-8
Matzo Balls
*Makes 12 Matzo Balls
¼ C. ground flax seeds
1 C. purified water
1 C. organic Matzo Meal
¼ C. quinoa flakes or flour
1 ½ tsp. Himalayan Salt or Transformational Salt
¼ tsp. ground black pepper
Optional: 1/4 tsp. dried dill
Place water in a large pot and bring to a boil over high heat. Meanwhile, place the ground flaxseeds in a bowl with 3/4 cup plus 2 tablespoons of the purified water and stir well. Add the remaining matzo ball ingredients and mix well. Form into a loaf. Add a small amount of additional water, if necessary, to hold the loaf together. You are looking for a slightly moist consistency, just enough to have all the ingredients come together. Transfer to a clean, dry cutting board. Pinch off twelve equal portions to form balls about 1 inch in diameter. Place the matzo balls in the boiling water. Lower the heat to medium-high. After a few minutes, the matzo balls will rise to the top. Cook for an additional 45 minutes.
Soup
7 C. vegetable stock
1 C. thin-sliced celery
1 1/4 C. thin-sliced carrot (1/2 inch slices)
1 C. thin-sliced cremini or baby portabella mushrooms, raw or marinated in olive oil and salt
2 tsp. Himalayan Salt or Transformational Salt (or to taste)
½ tsp. ground black pepper
1 1/2 Tbsp. minced Fresh Dill
1 Tbsp.
Optional: 1 tsp. hing
Heat vegetable stock to desired temperature (staying at 115 degrees F or under to keep it raw). When the matzo balls are done cooking, transfer them to the pot of soup broth. Add thin-sliced vegetables, salt, pepper, hing, fresh dill, and coconut oil. Serve one or two matzo balls per serving of soup.
