Vegan Matzoh Ball Soup

  • Lane
  • Wednesday, April 14, 2010
  • Matzoh Ball Soup a la Vegan Table

    In the past I've written about certain foods we haven't been able to successfully "veganize" -- no matter what other people might say. One of the things we'd pretty much given up on was a Vegan Matzoh Ball Soup, but then two things happened... 1) We picked up a copy of The Vegan Table by Colleen Patrick-Goudreau; and 2) a reader sent us a recipe she'd developed that worked well for her. So we tried both.

    Unfortunately, Goudreau's recipe completely fell apart.  The matzoh balls looked more like gelatinous lumps, and I didn't care for the taste of the gelatinous lumps at all, so we won't be trying it again.  But I have faith that there will be other recipes worth making.  The cookbook looks divine!

    The good news is Ellen A. from Connecticut''s recipe worked out well for us.  We actually had matzoh balls that resembled matzoh balls.  Jane thought the taste was a little off... but neither of us has had authentic Matzoh Ball soup in years, so who are we to judge.   Also the matzoh balls were a little dense, so Jane will be using a bit of seltzer in her next batch.   Anyway, below is Ellen's recipe verbatim.  If you're still on the lookout for a vegan matzoh ball soup, I recommend giving this a try.

    Start with a box of Streits' or Manischewitz matzo ball mix. For eggs - use egg replacer powder. The matzo ball box comes with two envelopes. For each envelope they ask for 2 eggs however this needs to be tripled....the equivalent egg replacer for 6 eggs per individual package. Whisk the mixture. Add the oil as directed. (do not increase amt. ) Whisk again.Then add the contents of one envelope of matzo ball mix. If the batter seems to be a bit loose, add 1-2 tablespoons of matzo meal. Combine well. Leave the bowl in the fridge for about 15 minutes. Remove - roll into 12-15 balls. Reduce your large pot of boiling water to a simmer. Gently place balls in water and cover tightly. (there must be no rolling boil). Remove with a slotted spoon and let cool. Refrigerate. Reheat in the soup.  (Jane used a vegan "chicken" soup powder she found at Whole Foods.  It tasted surprizingly like Chicken Soup.)

    By the way - my daughter Maribeth Abrams is the author of  Tofu 1-2-3, the book and the DVD. Her next book is out in a month - the 4 ingredient Vegan. both available at major book stores. We are always experimenting with new recipes.

    7 thoughts on “Vegan Matzoh Ball Soup

    1. Wow, what a difference between pic 1 and 2! My son has been wanting me to make Matzoh Ball Soup for years. I’m going to try the recipe from PPK blog. I’ll let you know how that one turns out. They use tofu instead of the egg and it’s gotten great reviews.

    2. I’ve made Colleen’s recipe three times, and it worked well twice. The secret is to make the dough really stiff. If it seems too stiff, it’s probably right. The problem with egg replacer is it has a leavening agent which doesn’t work for Passover. For any other time it’s fine.

    3. Made these today in prepreration for the upcoming Passover holiday. My 24 y.o. daughter has gone vegan for the month of April. They look good. Maybe a little gelatunious on the outside. We won’t taste them until the sedar Monday night. They’re in the freezer now. My 18 y.o. daughter & I are both vegetatrians, so I’m used to adapting recipes. I looked at several matzah ball recipes before I decided to give this one a try. I’ll let you know how they taste compared to the vegetarian ones I made.

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