Updated: Mar 20
A perfect soup to warm the body and soul on a cold or rainy day. Soft and tasty.
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Prepare enough egg replacement according to package instructions to equal 2 eggs. Set aside and allow to thicken. (see video)
In a separate bowl add potato flakes, prepared egg replacements, 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)
Cover the dough with plastic wrap and chill in the refrigerator for an hour or more. (see video)
Chop and mince all your vegetables. Coat the bottom of a soup pot with a little bit of olive oil. Add carrots and celery and cook, 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 soft. (see video)
When the carrots and celery are almost soft, 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 boil. Carefully drop in the matzo balls and allow to boil until they float.
Gently remove with a slotted utensil and place into a separate bowl. (see video)
Once carrots are soft, remove bay leaf, then add a few matzo balls to a soup bowl and pour vegetable soup over them. Serve and enjoy.
Pour a little broth over the remaining matzo balls and store in the refrigerator. Store soup separately in refrigerator.
How to Make Matzo Balls:
Bob's Red Mill Egg Replacement - prepare enough to equal 2 eggs according to package
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