Updated: Mar 25
UPDATED: 3/23/23 THIS WILL NO LONGER BE VEGAN IF YOU CHOOSE TO USE THE EGGS OR YOGURT WHICH IS WHAT I DID TONIGHT.
A perfect soup to warm the body and soul on a cold or rainy day. Soft and tasty. Pairs well with my Gluten Free Garlic Rolls. Perfect for the upcoming holidays!
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Use eggs if you can. If you can't, prepare enough egg replacement according to package instructions to equal 2 eggs. Set aside and allow to thicken. OR use the yogurt and olive oil mixture. (see video)
In a separate bowl add potato flakes, eggs if you can use them OR prepared egg replacement (pictured above) OR yogurt and oil mixture (pictured below), tapioca or potato starch and warm water. Mix first with a spoon then with hands. You want a soft but not too soft dough. (see video)
Yogurt and oil mixture.
Please visit my categories Gluten Free Soups and Gluten Free Pasta.
Cover the dough with plastic wrap and chill in the refrigerator for an hour or more. (see video)
Peel, wash and chop all your vegetables. Coat the bottom of a soup pot with a little bit of olive oil. Add carrots and celery and cook on medium heat, stirring often. Once they soften, add onions. When onions soften, add garlic. Stir and lower heat if necessary.
Once garlic is aromatic, pour in the vegetable broth, add salt to taste and add bay leaf. Simmer semi covered until carrots and celery are almost fully cooked. (see video)
When the carrots and celery are almost fully cooked, remove chilled matzo ball dough from the refrigerator and using a tablespoon, scoop up dough and roll gently into a ball the way you would roll a meatball. Place rolled matzo balls onto a plate.
Fill a small pot with water and bring to a boil. Carefully drop in the matzo balls and allow to boil until they float.
Gently remove matzo balls with a slotted utensil and place into the soup. Allow to simmer in the soup. (see video)
Once all vegetables are fully cooked, remove bay leaf and remove soup from hot burner. Serve and enjoy.
2023 Matzo ball soup. I used leftover vegetables from St. Patrick's Day that I had frozen so there's other vegetables in this soup that wouldn't have been had I made the soup from scratch.
Store soup in refrigerator or freeze for later use.
Ingredients:
How to Make Matzo Balls:
2 eggs OR Bob's Red Mill Egg Replacement - prepare enough to equal 2 eggs according to package OR 1/4 Plain Whole Milk Greek yogurt mixed with 1 tablespoon olive oil.
2 Cups Instant Potato Flakes
1/4 Cup Tapioca Starch or potato starch
Warm Water - try 3/4 cup and add a little at a time as needed
How to Make the Soup:
1 Box gluten free Vegetable Broth
2 large Celery stalks chopped
2 Carrots peeled and chopped
1 medium Onion minced
3 or 4 cloves Garlic minced
Salt to taste
1 Bay Leaf
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