- 1 and 2/3 cups (200 g) chickpea flour (certified kosher, as needed)
- 2 tablespoons whole psyllium husks
- 2 and 1/4 teaspoons baking powder
- 2 teaspoons dried dill
- 3/4 cup water
- 1 and 1/2 tablespoons olive oil
- 3 tablespoons chopped fresh parsley leaves
- Matzo Balls: In a medium bowl, whisk the chickpea flour, psyllium husks, baking powder and dill. Add the water, olive oil and parsley, stirring until completley blended (the dough will be moist). Let stand at least 15 minutes.
- Soup: In a large pot, heat oil over medium-high heat. Add onions, carrots and celery and cook, stirring, for 5 to 6 minutes or until softened. Add pepper and optional cloves; cook and stir 30 seconds longer.
- Stir in broth ; bring to a boil. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until carrots are very soft. Season to taste with salt.
- While soup simmers, roll the dough into small balls (I use my small cookie scoop to portion), placing on a plate or piece of parchment paper.
- Return soup to a low boil and add the matzo balls. Cook for 5 to 6 minutes until balls have risen to surface and appear firm.
- Ladle soup into bowls and sprinkle with parsley. Serve immediately.
Tip: Do not cook boil the matzo balls too long or they will eventually start to break down. Remove the soup from the heat once the matzo balls are cooked through.
Storage: Store the leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating the soup, remove the matzo balls. Add the matzo balls back in when the soup is very hot (heat the balls for about 1 minute in hot soup).
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Serving Size: about 1and 1/2 cups
- Calories: 198
- Sugar: 9.3 g
- Sodium: 439 mg
- Fat: 6.7 g
- Saturated Fat: 1 g
- Carbohydrates: 27.2 g
- Fiber: 6.4 g
- Protein: 6.9 g
- Cholesterol: 0 mg
Keywords: grain-free vegan matzo ball soup, gluten free matzo balls, egg-free, dairy-free, vegan, chickpea flour, psyllium husks