Vegetable Soup With Vegan Matzo Balls

Name: Vegetable Soup With Vegan Matzo Balls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Eastern European,Kosher
Ingredients: 2 tablespoons vegetable oil, or olive oil; 1 large onion, finely chopped; 3 stalks celery, diced; 32 ounces vegetable broth; 6 medium potatoes, peeled and finely diced; 6 to 8 carrots, sliced; 1/2 cup celery leaves; 1 tablespoon all-purpose seasoning; 2 cups water; 1/4 cup fresh dill, or to taste, chopped; Salt, to taste; Freshly ground black pepper, to taste; 1 cup quinoa; 2 cups water; 1 cup matzo; 1/4 cup vegetable oil; 1/4 teaspoon salt; 1 dash freshly ground black pepper; 1 pinch onion powder; 1 pinch garlic powder

A comforting vegetable soup featuring light vegan matzo balls, offering a delicious and completely gluten-free meal when made with quinoa.

⭐ 4.1 (15 reviews) Prep: 20 minCook: 40 minTotal: 60 minYields: 8 servings

Category Tags:

Side Dish Lunch Soup

Cuisine Tags:

Eastern European Kosher

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Instructions

Preheat the oven to 275 F for the matzo balls.
Heat oil in a large pot; sauté onion and celery until golden.
Add broth, potatoes, carrots, celery leaves, seasoning blend, and 2 cups water; bring to a simmer, then cover and cook for 15-20 minutes until the vegetables are tender.
Stir dill into the soup, then season with salt and pepper.
For the matzo balls, cover quinoa flakes with 2 cups boiling water; let stand for 2-3 minutes.
Mix in matzo meal, oil, salt, pepper, and optional onion/garlic powder until well blended; refrigerate for at least 15 minutes.
Form the chilled mixture into 1-inch balls and arrange them on a parchment-lined baking sheet.
Bake for 20-25 minutes, carefully turning the matzo balls after 10 minutes, until firm without browning.
Bring the soup to a simmer just before serving; adjust consistency with water and taste to adjust seasonings.
Add 3-4 warmed matzo balls to each individual serving of soup.

Nutritional Info (per serving)

Calories: 388 kcal

Carbohydrate: 64 g

Cholesterol: 0 mg

Fiber: 7 g

Protein: 8 g

Saturated Fat: 1 g

Sodium: 1120 mg

Sugar: 5 g

Fat: 11 g

Unsaturated Fat: 0 g