Recipes » Soups » Matzo Ball Soup
T. Colin Campbell Center for Nutrition Studies

Matzo Ball Soup

By 3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5(3)
These matzo balls are just as light, fluffy, and flavorful as their conventional counterparts.
Yield: 4 servings
Gluten Free Low Sugar Soy Free

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
Plant-Based Nutrition Certificate

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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