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February 20, 2019 by Fran Costigan 10 Comments

Don’t Wait For Passover To Enjoy Vegan Matzo Ball Soup!

I am so lucky to count Nava Atlas (and her talented artist husband Harry C. Tabak) among my close friends. With her many talents – multi-cookbook author, non-fiction author, fine artist, book designer and more – I may have been expecting a bit of a diva when we met but this brilliant, clever woman is absolutely down to earth. Her cookbooks offer recipes that are simple enough for everyone to make, satisfying and delicious.  

Nava has been writing and illustrating her cookbooks since 1984. Her first cookbook, Vegetariana: a Rich Harvest of Wit, Lore and Recipes, was her first and her newest book will be launching fall 2019.  I cannot wait to see it. I use many of Nava’s cookbooks and on my bookshelf, too, is Nava’s Secret Recipes for the Modern Wife: All the Dishes You’ll Need to Make from the Day You Say “I Do” Until Death (or Divorce) Do You Part. It is a hoot! Get this book if you can find it!

I am thrilled that Nava is the February guest blogger in my Fabulous Women in Food series. She chose a perfect recipe for this snowy day. With my sniffles hanging on, I will be making this soup for dinner. Look for Nava’s new website new website, The Vegan Atlas, and her forthcoming book, 5-Ingredient Vegan, to be published in the fall of 2019. Don’t miss the giveaway for her book Wild About Greens at the bottom of the post.

Don’t wait for Passover to enjoy this Vegan Matzo Ball Soup from Nava Atlas! It's one of those comforting, traditional dishes that can —and should — be enjoyed any time, not just during the holiday.Vegan Matzo Ball Soup

When Fran Costigan asked me to guest post on her blog, the first thought that came to mind was to share my recipe for vegan matzo ball soup. I know that Fran has served this to her family for Passover on occasion, which flatters me greatly! It’s still a few weeks away from Passover, which this year starts on April 19th. But matzo ball soup is one of those comforting, traditional dishes that can —and should — be enjoyed any time, not just during the holiday. Same goes for latkes, tzimmes, and hamentaschen. And you don’t have to be Jewish to love these traditional foods, which are all so easy to veganize.

Vegan Matzo Ball Soup from Nava AtlasVeganizing matzo balls

Veganizing matzo balls, simple as they are when all is said and done, was surprisingly challenging. I first started to explore ways to make vegan matzo balls when I was developing recipes for Vegan Holiday Kitchen(2011). What I found all over the web were vegan matzo ball recipes made with tofu. For many Ashkenazi Jews, even nonreligious ones, this isn’t acceptable, as beans and bean products (including soybean-derived tofu) aren’t consumed during Passover week. Not only that, but tofu-based matzo ball tend to fall apart when cooked in broth, resulting in an unappealing slurry at the bottom of the pot.

Egg is what binds traditional matzo balls together, and that’s the tricky ingredient to replace. Powdered egg replacer doesn’t work. Normally, cooked oatmeal is a great binder in place of eggs (that’s what I use for latkes) —but oats aren’t allowed for Passover, either. After almost giving up on the task, Seth Branitz, co-owner of Karma Road Organic Café in New Paltz, suggested that I tried quinoa flakes for making vegan matzo balls, and they worked like a charm. That’s what I’ve been using ever since.

Vegan Matzo Ball Soup from Nava AtlasQuinoa

Quinoa, ancient grain that it is, has become the new kid on the block for use during Passover, a holiday week when many (if not most) grains and grain products aren’t used. In the Sephardic tradition, there’s more leeway. Why quinoa is acceptable and other grains aren’t has a complicated answer that I’m not equipped to give. Suffice it to say that quinoa is now just as welcome at the Passover table as it is at any other meal of the year. Ancient Harvest® has a line of products that are Kosher; some are Kosher for Passover, but it’s not clear whether that utmost designation applies to their quinoa flakes. Pereg® also offers Kosher for Passover quinoa products, and that includes their quinoa flakes.

Vegan matzo ball recipes on the web have evolved since my initial research, thanks to the explosion of food blogs run by curious and determined vegan cooks. Some use potato starch (which is fine for Passover), which seems like a good solution and one I’d like to experiment with.

But for now, I’m sticking with my quinoa-based matzo balls. And since I’m already being non-traditional, they’re baked rather than cooked — I’m still nervous about the falling apart factor. I’ll admit that these aren’t like your Bubbe’sbig, fluffy matzo balls. But neither are they cannonballs. They’re easy to make and quite tasty, adding a huge comfort factor to any kind of broth-y soup.

Vegan Matzo Ball Soup from Nava Atlas
Print

Vegan Matzo Balls

These matzo balls go very quickly and almost everyone wants seconds, so if you’re making soup for a larger crowd, or serving more than 8 people, you’d do well to double this recipe! If you want to make them ahead of time, they freeze well, too. Thaw completely at room temperature, then reheat briefly in a warm oven before using.
Cuisine Passover
Keyword vegan matzo balls
Yields 24 Matzo Balls
Author Nava Atlas

Ingredients

  • 1 cup quinoa flakes
  • 2 cups boiling water
  • 1 cup matzo meal (or see gluten-free variation, below)
  • 1/4 cup vegetable oil (such as safflower)
  • 1/4 teaspoon salt
  • A few grindings of black pepper
  • Pinch each of onion and garlic powder

Instructions

  1. In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.
  2. Stir in the matzo meal mix along with the remaining ingredients, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
  3. Just before baking, preheat the oven to 275º F.
  4. With clean, dry hands, roll the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
  5. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don’t let them brown.
  6. If making ahead of time, let the matzo balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.
  7. Variation: To make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.

Recipe Notes

Recipe adapted Vegan Holiday Kitchen by Nava Atlas (©2011, Sterling Publishing), reprinted by permission. Visit Nava on the web at The Vegan Atlas and Literary Ladies Guide. Photos by Susan Voisin of FatFreeVegan.

 

Don’t wait for Passover to enjoy this Vegan Matzo Ball Soup from Nava Atlas! It's one of those comforting, traditional dishes that can —and should — be enjoyed any time, not just during the holiday.
Print

Simple Vegetable Soup with Vegan Matzo Balls

The simple soup served at traditional Passover Seders is very much like this one, other than the fact that it’s made with chicken broth. Sometimes it has even fewer veggies in it. Truth be told, the Passover soup course functions primarily as a delivery system for matzo balls. This soup uses ingredients that are probably already in your fridge and pantry, so let it warm you up while it’s still winter.
Course Soup
Cuisine Passover
Keyword vegan matzo ball soup
Yields 8 servings
Author Nava Atlas

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • One 32-ounce carton vegetable broth
  • 6 medium potatoes, peeled and finely diced
  • 6 to 8 medium carrots, sliced
  • Handful of celery leaves
  • 1 tablespoon all-purpose seasoning blend
  • 1/4 cup chopped fresh dill, or to taste
  • Salt and freshly ground pepper to taste
  • Vegan Matzo Balls (above)

Instructions

  1. Heat the oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden.
  2. Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups of water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
  3. Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. This can also be made a day in advance.
  4. Just before serving, bring to a simmer. Adjust the consistency with more water if need be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.

Recipe Notes

Recipe adapted Vegan Holiday Kitchen by Nava Atlas (©2011, Sterling Publishing), reprinted by permission. Visit Nava on the web at The Vegan Atlas and Literary Ladies Guide. Photos by Susan Voisin of FatFreeVegan.

Nava AtlasNava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks. Her books went vegan at the same time she did — the early 2000s. Her most recent titles are Plant Power, Wild About Greens, Vegan Holiday Kitchen, and Vegan Soups and Hearty Stews for all Seasons. Her forthcoming book, 5-Ingredient Vegan, will be published in the fall of 2019.

Nava’s new website, The Vegan Atlas, just launched in January of 2019. Wearing her nerd hat, she also runs Literary Ladies Guide, a site dedicated to women’s classic literature. In addition to her involvement in all things vegan, she creates visually driven nonfiction books for the trade and limited editions for public and university collections.

Wild About Greens by Nava AtlasWild About Greens

Nava is generously offering a copy of her book Wild About Greens to one lucky blog reader. Follow the instructions below to enter. Contest ends at midnight on February 27th. U.S. residents only, please. Good luck!

 

a Rafflecopter giveaway

Related

Filed Under: Recipes, Savory Dishes Tagged With: food, Matzo Ball Soup, Nava Atlas, Passover, vegan, Vegan Matzo Ball Soup


The next Esssential Vegan Desserts Course starts course starts March 23, 2021! See the syllabus, FAQ, recipes and videos here. 

Learn to cook like a professional in the 6-month Rouxbe Plant-Based Pro Certification course. The next course starts course starts March 23, 2021. See the syllabus and reserve your seat here.

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Comments

  1. AvatarShira says

    February 20, 2019 at 3:09 pm

    It’s hard to pick a favorite green leafy! Probably kale for eating as a dish itself, and spinach for smoothies. Also love chard! I have many of Nava’s books, but not her greens one. I live by the Passover section in the holiday cookbook every Passover and that matzah ball soup is really yummy!

    Reply
    • Fran CostiganFran Costigan says

      February 20, 2019 at 3:37 pm

      Shira,
      I agree with you on picking a favorite leafy green so I eat them all. Lately I am loving swiss chard and eating more rapini.
      Yes to loving Nava’s Vegan Holiday Kitchen!

      Reply
  2. AvatarBain says

    February 20, 2019 at 3:46 pm

    Favorite leafy green recipe…I hope it isn’t cheating to say it is Chickpea Mamusia from Crescent Dragonwagon’s “Soup and Bread” cookbook. The greens (I used spinach, but it would also be great with kale) add variety to the colors and textures of the soup, which also has multicolored bell peppers and sweet potatoes or yams.

    I’m excited to try out the vegan matzo ball soup recipes!

    Reply
    • Fran CostiganFran Costigan says

      February 20, 2019 at 4:11 pm

      I love creativity here and I am a fan of Crescent Dragonwagon! The soup you described sounds terrific. I am sure you will love Nava’s vegan matozh ball soup!

      Reply
  3. AvatarLisa says

    February 21, 2019 at 4:25 am

    My favorite green would have to be spinach. I loved it even as a child! I’m looking forward to making the vegan matzo ball soup, it sounds and looks wonderful.

    Reply
    • Fran CostiganFran Costigan says

      February 21, 2019 at 10:37 am

      Hi Lisa,
      I keep a bag of spinach in my freezer for smoothies and to drop at last minute into a hot bowl of soup or morning oatmeal.
      Thanks for writing and enjoy the soup!
      Fran

      Reply
  4. AvatarPaula says

    February 22, 2019 at 1:10 pm

    I love unsung collard greens! They’re great as wraps; add-ins for soups, stir-fry, tofu scrambles, etc. They’re really nutritious!

    Reply
    • Fran CostiganFran Costigan says

      February 22, 2019 at 5:00 pm

      Paula,
      Collards were the kale of the 80’s! They are so nutritious and versatile as you pointed out!
      I agree with you and I still love collards and pot liker. Umeboshi vinegar stands in for the hock.

      Reply
  5. AvatarKasey Clark says

    February 23, 2019 at 1:22 pm

    My favorite leafy green recipe involves sauteeing up baby bok choy with minced garlic and ginger! Yummo!

    Reply
    • Fran CostiganFran Costigan says

      February 23, 2019 at 2:51 pm

      Well, yum to that!! Terrific!
      Thanks for writing.
      Fran

      Reply

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