Matzoh Ball Soup (Vegan with a Vengeance)

[Guest guest]

I was very skeptical about matzoh balls made with tofu, but this is one

of the best matzoh ball soups I've ever had, like

rivals-my-memory-of-my-bubbe's good. Both the broth and matzoh balls are

really amazing!

 

Matzoh Ball Soup (Vegan with a Vengeance)

 

I could write a novel on everything it took for me to perfect this

recipe, but instead I will just give you the beautiful results. These

are perfect light, fluffy and flavorful matzoh dumplings. Use home made

vegetable stock to add tons of love and flavor. I suggest making the

vegetable broth the night before. You can even make the matzoh mixture

the night before and the big day will be a breeze.

 

You can half the recipe or even third it if you aren't serving the whole

mespuchah. If you don't have a huge stock pot (I use a 16 Quart) then

half the recipe or boil the matzoh balls in two sessions. I make my own

matzoh meal by grinding the matzoh in a food processor (it takes about 6

to get the 1 1/2 cups called for in this recipe) but store bought will

work just as well.

 

1 1/2 cups matzoh meal

12 oz package firm silken tofu (like mori-nu)

1/4 cup plus 2 Tablespoons extra virgin olive oil

1/2 cup vegetable stock

3/4 teaspoon salt

3/4 teaspoon ground black pepper

1 carrot, peeled

handful fresh dill

fresh parsley for garnish

 

8 cups or so vegetable broth

 

Directions

In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

 

Crumble the tofu into In a blender or food processor, add the vegetable

broth and puree until smooth. Add the oil and blend again.

 

Mix the tofu mixture with the matzoh meal. Combine well, making sure

that everything moist. Grate 1/2 the carrot into the mixture and combine

until it's well distributed. Cover the bowl with saran wrap and

refrigerate for at least an hour and up to overnight. You can't skip

this step, it's important in making sure that the matzoh balls will not

fall apart when boiled.

 

When you are ready to form the balls, fill a large stock pot with enough

water to fit all the matzoh balls with minimal touching. Salt the water

generously, cover and bring to a boil.

 

Have handy a cutting board to line up the formed matzoh balls, and cover

it with parchment paper if you have it, to prevent sticking. Also have

handy a wet rag to wipe your hands on to make for clean hands for

forming matzoh balls.

 

Remove matzoh mixture from the fridge. Form into tightly packed, walnut

sized balls. When all the balls are prepared, drop carefully into the

boiling water, 1 or two at a time, with a spatula or slotted spoon. Take

your time and be careful, not to plop one on top of the other. When all

the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY

MINUTES! Sorry for the caps, just had to stress it. When the forty

minutes are up you can remove the lid. The matzoh balls will have

floated to the top and will drop back down when lid is lifted. This is

fun to watch.

 

Now they are ready to serve, however, to make them even lighter, you can

turn off the heat, cover the pot again, and let them sit in the water

for another hour or so. This way they absorb more water and expand a bit

more.

 

Prepare the broth by placing it in a separate pot. Grate the other half

of the carrot into the broth, along with a healthy handful or fresh

dill, roughly chopped. Bring to a low boil, and when it's just heated

you're ready to prepare the bowls.

 

With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in

a bowl. Ladle the broth over the matzoh balls, so that they're covered

only about halfway. You can garnish with some more fresh dill, or

parsley. Serve to whoever you love.

 

If you are not serving the soup right away, you can refrigerate them

over night, and boil them when ready, Some people even freeze leftovers,

but I never have as there's never been leftovers.

(url: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=147)

 

Golden Vegetable Broth (Vegan with a Vengeance)

You can use other veggies such as celery, squash, potatoes or mushrooms,

just make sure there is enough water to cover everything. Keep the skins

on the onions for added color and flavor. You can also try other herbs

like thyme, rosemary, bayleaves and peppercorns for a stronger broth.

 

Ingredients

2 large carrots, peeled and roughly chopped

2 parsnips, peeled and roughly chopped

1 large onion, skin included, roughly chopped

3 whole clove garlic, crushed

2 leaks, cleaned well androughly chopped

handul (a loosely packed cup) fresh parsley

handful (a loosely packed cup) fresh dill

1 Tablespoon olive oil

9 cups water

1 teaspoon salt

 

Directions

In a large stockpot, heat the oil. Saute onions for about 5 minutes on

medium heat. Add all other ingredients and bring to a boil. Reduce heat

and let simmer for an hour and a half, uncovered.

 

Let broth cool till it's an ok temperature to handle. Strain into a

large bowl with cheese cloth or a very fine mesh strainer. Press the

vegetables with a gentle but firm pressure to get all the moisture out.

 

This will keep in the fridge in a tightly selaed container for up to 3

days, or freeze for up to 3 months

(url: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=148 )