Matzo Ball Soup
These matzo balls are just as light, fluffy, and flavorful as their conventional counterparts.
Yield: 4 servings
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.”
Ingredients
Ingredients
MATZO BALLS
- 1 ½ cups quinoa flakes
- 1 ½ cups All-Purpose Gluten-Free Flour Mix
- 2 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp sea salt
- 2 cups boiling water
- 6 Tbsp pumpkin puree
Soup
- 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
- 8 cups No-Sodium Vegetable Broth
TOPPING
- 3 Tbsp finely chopped fresh dill
Instructions
Instructions
- 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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