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Recipes » Soups » Matzo Ball Soup
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Matzo Ball Soup

You would think I found the Holy Grail the way people react when I tell them I figured out how to make matzo balls without eggs. Even though matzo ball soup is usually reserved for holidays, I also make it when someone in my family feels a cold coming on, because even without the chicken, this soup is divine Jewish “penicillin.”

What You'll Need


1 ½ cups quinoa flakes

2 tsp onion powder

1 tsp garlic powder

¼ tsp sea salt

2 cups boiling water

6 Tbsp pumpkin puree


1 medium yellow onion, chopped

¼ cup coconut aminos

½ tsp freshly ground black pepper

5 medium carrots, peeled and sliced

3 celery stalks, diced

2 parsnips, peeled and sliced

1 cup fresh parsley, chopped


3 Tbsp finely chopped fresh dill

How to Make It

1 Preheat the oven to 300 degrees F. Line a 15 x 13-inch baking sheet with parchment paper.

2 To make the matzo balls: Whisk the quinoa flakes, flour, onion powder, garlic powder, and salt together in a medium bowl. Add the boiling water and pumpkin and stir to combine.

3 Take about 1 tablespoon of the mixture and shape it into a ball. Place the ball on the prepared baking sheet. Repeat until you have used up all the mixture. You should have about 30 balls.

4 Bake the matzo balls until they are a light golden brown, about 20 minutes. Turn the balls over halfway through.

5 Transfer the baking sheet from the oven to a wire rack, and let it sit for 10 minutes.

6 To make the soup: Heat the onion in a large pot over medium heat and stir until fragrant, about 1 minute.

7 Add the coconut aminos, black pepper, carrots, celery, parsnips, and parsley and cook, stirring occasionally, until the vegetables become fragrant and slightly tender, about 2 minutes. Add the broth and bring to a boil.

8 Lower the heat, cover the pot, and let simmer for about 35 minutes.

9 Serve immediately and place several matzo balls in each soup bowl. Sprinkle in the dill.

10 This soup tastes even better the next day, and even better two days after that.

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