Vegan Matzah Balls
 
Prep time
Cook time
Total time
 
Learn how to make easy matzah balls for matzah ball soup using all-natural, vegan ingredients.
Author:
Recipe type: Holiday Vegetarian
Cuisine: Jewish
Serves: 18 balls
Ingredients
  • 2 cup matzo meal, unsalted
  • 1 cup seltzer water
  • 4 tbsp coconut oil
  • ½ cup potato starch + 6-12 tbsp water to make a starchy goop
  • 1 tsp salt + to taste
  • ½-1 tsp pepper
  • 1 tsp dried dill
  • 1 tsp dried parsley
Instructions
  1. In a medium-size bowl combine the matzo, salt, pepper and herbs with a whisk until combined. Set aside.
  2. In another bowl, mix the potato starch and water together until you get a thick, starchy goop.
  3. To this potato, starch goop add coconut oil and seltzer and gently mix until combined.
  4. Add the matzo meal and seasonings and mix until it all comes together.
  5. This mixture should not be sticky. If it's too dry, add a spritz more of seltzer, and if it’s too wet, add a little more matzo meal. You should be able to mix it you’re your hands without having it stick to all your fingers.
  6. Cover the bowl and refrigerate for an hour.
  7. After an hour, form the dough into balls and add them to your boiling soup broth.
  8. Lower the heat to a simmer, and cook the balls for 25-30 minutes.
  9. After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup.
  10. If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container.
  11. When you are ready to serve the soup flash boil the balls in broth and serve.
Recipe by The Edgy Veg at https://www.theedgyveg.com/?p=10067