So many of the foods we love have a history, a reason for being. Matzo ball soup is a traditional dish often served during Passover and Hannukah, but because it's so beloved, it's eaten year-round by Jews and gentiles alike. Veganizing dishes from other cultures comes with not only a desire to replace the animal products but also a sense of respect for the people and cultures that originally produced the food.
To honor the trials of their ancestors, only unleavened bread is eaten during Passover. Matzo ball soup is made from matzo; the flat, unleavened bread or crackers you might see a lot of in the grocery stores in the weeks leading up to Jewish holidays. Baking powder is sometimes used in making matzo balls and one might wonder why this leavening agent is acceptable. Many Jewish sources state that because baking powder is mineral-based, not grain-based, it doesn't fall under the group of foods that are banned for Passover.
Some simple swaps help to transform this dish into a contemporary compassionate one. Traditionally, matzo balls are made with eggs, sometimes chicken fat or schmaltz, and the soup is made from chicken and chicken broth. Lots of vegan recipes use potato starch to help hold the matzo balls together without the eggs: I think it worked brilliantly. Instead of chicken broth, use vegetable broth for an easy replacement.
Whether you are simply in search of a vegan version of this classic dumpling soup or want to honor both your traditions and ethical values, try this version and celebrate compassionate eating.
In a medium bowl, mix together the matzo meal, potato starch, onion powder, garlic powder, baking powder, and salt. Make a well in the center of the dry ingredients and add in the water and oil. Stir to combine. If the mixture is too dry, add more water a tablespoon at a time. The dough should be between soft and firm, and a good consistency for rolling into balls. If it’s too moist, add a bit of matzo meal. Set aside to rest for about 30 minutes. The dough will firm up as it rests.
In a large pot, heat oil on medium heat. Add leeks, celery, carrots, shiitake, and salt. Cook for about 5 minutes until vegetables start to soften. Add vegetable broth and bring to boil then reduce to a gentle simmer.
Roll dough into about walnut-sized (they will expand when cooked) balls and drop into the soup. Simmer for about 15 minutes. Matzo balls should puff up and float when they are done. Serve immediately with fresh dill as garnish.
In a medium bowl, mix together the matzo meal, potato starch, onion powder, garlic powder, baking powder, and salt. Make a well in the center of the dry ingredients and add in the water and oil. Stir to combine. If the mixture is too dry, add more water a tablespoon at a time. The dough should be between soft and firm, and a good consistency for rolling into balls. If it’s too moist, add a bit of matzo meal. Set aside to rest for about 30 minutes. The dough will firm up as it rests.
In a large pot, heat oil on medium heat. Add leeks, celery, carrots, shiitake, and salt. Cook for about 5 minutes until vegetables start to soften. Add vegetable broth and bring to boil then reduce to a gentle simmer.
Roll dough into about walnut-sized (they will expand when cooked) balls and drop into the soup. Simmer for about 15 minutes. Matzo balls should puff up and float when they are done. Serve immediately with fresh dill as garnish.
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