Name: Vegan Matzo Ball Soup
Cook time: 25 min
Total time: 25 min
Cuisine: Jewish
Ingredients: 1 cup matzo meal; 3 tbsp potato starch; 1 tsp baking powder; 1 tsp onion powder; ½ tsp garlic powder; ½ tsp salt; 1 cup water; 3 tbsp olive oil; 1 tbsp olive oil; 1 cup thinly sliced leeks or finely chopped onion; 3 large stalks celery, chopped; 3 large carrots, peeled and chopped; 1 cup thinly sliced shiitake mushroom caps (optional); 1 tsp Salt; 6 cups vegetable broth; 2 tbsp fresh dill, chopped, for garnish

For the Matzo Balls

1 cup matzo meal

3 tbsp potato starch

1 tsp baking powder

1 tsp onion powder

½ tsp garlic powder

½ tsp salt

1 cup water

3 tbsp olive oil

For the Soup

1 tbsp olive oil

1 cup thinly sliced leeks or finely chopped onion

3 large stalks celery, chopped

3 large carrots, peeled and chopped

1 cup thinly sliced shiitake mushroom caps (optional)

1 tsp Salt

6 cups vegetable broth

2 tbsp fresh dill, chopped, for 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.