Vegetarian Matzo Ball Soup

Equipment
Blender or food processor
Medium sized mixing bowl
Large stock pot with lid
Cutting board
Slotted spoon
Saran wrap or tupperware container with lid
Parchment paper(optional)
Equipment:


Ingredients
1 1/2 cups matzoh meal
12 oz package firm silken tofu (like mori-nu)
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish

8 cups or so vegetable broth

Directions
In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.

Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine until it's well distributed. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight. You can't skip this step, it's important in making sure that the matzoh balls will not fall apart when boiled.

When you are ready to form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover and bring to a boil.

Have handy a cutting board to line up the formed matzoh balls, and cover it with parchment paper if you have it, to prevent sticking. Also have handy a wet rag to wipe your hands on to make for clean hands for forming matzoh balls.

Reduce temperature to a low boil.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When the forty minutes are up you can remove the lid. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch.

Now they are ready to serve, however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a healthy handful or fresh dill, roughly chopped. Bring to a low boil, and when it's just heated you're ready to prepare the bowls.

With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they're covered only about half way. You can garnish with some more fresh dill, or parsley. Serve to whoever you love.

If you are not serving the soup right away, you can refrigerate them over night, and boil them when ready, Some people even freeze leftovers, but I never have as there's never been leftovers.

Matzo Ball Soup Version 1

Makes 18 large matzo balls


Ingredients

• 8 cups plus 1 tablespoon chicken broth
• 1 1/4 cups matzo meal
• 5 large eggs
• 1 1/2 tsp salt
• 1 tablespoon vodka
• 2 tablespoons club soda
• 1/4 cup vegetable oil

RECIPE METHOD

Place the 8 cups chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzo meal and eggs. Add the salt, vodka, club soda, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.

With wet palms, form matzo balls that are about 2 inches in diameter. When the broth is hot but not boiling, use a slotted spoon to put the matzo balls into the broth. Cover the pot, cook for 40 minutes and serve.


Makes 18 large matzo balls
Facts per Serving
Calories: 84 Fat, Total: 4g Carbohydrates, Total: 5g
Cholesterol: 59mg Sodium: 676mg Protein: 5g
Fiber: 0g % Cal. from Fat: 43% % Cal. from Carbs: 24%

Matzo Ball Soup Version 2

Prep Time: 100 min
Cooking Time: 200 min

Ingredients

Broth

• 1 stewing chicken (4 lbs)
• 10 cups cold water
• 3 carrots, cut into 1-inch pieces
• 2 medium onions, halved
• 1 parsnip, cut into 1-inch pieces
• 3 garlic cloves, peeled and halved
• 10 black peppercorns
• 3 parsley sprigs, divided
• 4 tsp salt

Matzo Balls

• 4 large eggs, lightly beaten
• 1/2 cup water
• 1/3 cup rendered chicken fat* or shortening, melted
• 1 cup matzo meal
• 1 tsp salt
• 1/8 tsp freshly ground black pepper
• pinch ground nutmeg

Directions

1. Place chicken and the 10 cups water in large sauce pot. Bring to boil; reduce heat. Cover and simmer 30 minutes; skim broth. Add vegetables, garlic, peppercorns, 2 parsley sprigs and the 4 teaspoons salt; cover and simmer 2-3 1/2 hours. Cool slightly and remove chicken. (Reserve chicken for another use.
2. Strain soup; reserve a few carrot pieces and cut into thin slices for garnish. Refrigerate overnight. Skim off fat.
3. Make matzo balls: Combine eggs, the 1/2 cup water and the melted fat in medium bowl. Stir in matzo meal, the 1 teaspoon salt, the pepper and nutmeg. Cover and refrigerate 1 hour. Bring 1 1/2 quarts of water to boil in a medium saucepan. With wet palms, roll matzo mixture into 1-inch balls and drop into boiling water. Simmer, covered for 15 minutes.. do not lift the cover.
4. Remove the matzo balls with a slotted spoon and let cool. Refrigerate overnight.
   
5. Heat the broth to boiling and reduce to a low boil, spoon the matzo balls with a slotted spoon into the broth. Cover pot and allow to cook for 35 minutes without removing the cover.

Enjoy!