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Vegan Matzo Ball Soup from Nava Atlas

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.