Grain-Free Vegan Matzo Ball Soup {made with chickpea flour)
Tender, fluffy matzo balls made without grains, eggs or dairy! It's all possible thanks to chickpea flour and whole psyllium husks (a unique egg replacer). The soup is 100% kosher, too!
Servings: 6 servings
Ingredients
- Matzo Balls:
- 1 and 2/3 cups 200 g chickpea flour (certified kosher, as needed)
- 2 tablespoons 10 g whole psyllium husks
- 2 and 1/4 teaspoons baking powder
- 2 teaspoons dried dill
- 3/4 cup 177 mL water
- 1 and 1/2 tablespoons 22 mL olive oil
- 3 tablespoons chopped fresh parsley leaves
- Soup:
- 2 teaspoons olive oil
- 1 large onion peeled and chopped
- 3 large carrots peel and thinly sliced
- 3 stalks celery thinly sliced
- Optional: 1/8 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 8 cups 64 oz kosher vegetable broth or water
- fine sea salt
- 3 tablespoons chopped fresh parsley leaves
Instructions
- 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.
Notes
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).
Nutrition
Calories: 198kcal | Carbohydrates: 27.2g | Protein: 6.9g | Fat: 6.7g | Saturated Fat: 1g | Sodium: 439mg | Fiber: 6.4g | Sugar: 9.3g