V E G A N M A T Z O B A L L S O U P 🥣
Passover begins this weekend and we’ve been preparing with a mountain of matzo and of course, a #plantbased soup dumpling. This post-seder priority is of utmost important, namely because, we’re hungry. You don’t need to be Jewish to love a hearty matzo ball soup though–this recipe is dinner ready every day of the year. It just so happens to make a week without unleavened bread that much more enjoyable.
We’re using homemade matzo for this recipe. An easy, rustic approach to a traditional staple. For years I thought the stale box stuff was crucial to my cultural upbringing. But no more folx! We deserve a lightly salted, crispy, fresh cracker already! And hot tip - making your own matzo meal is as simple as blitzing up a couple crackers in your food processor. That easy.
Our secret binding ingredient? Aquafaba. The leftover chickpea liquid is a magic, multifaceted brine that works well in matzo balls, stir fries, baking, and stock. You can totally DIY your chickpeas too for an even better brine. What can’t aquafaba do?
We bring it all together with an umami tomato broth (I know, I know, for Peseach??) But trust me on this, it is DELICIOUS. With loads of veggies to lighten up the matzo balls, this soup is well balanced and the perfect way to usher in the spring season. Here’s to new traditions and soup transitions.
Chag Sameach!
What’s new traditions are on your seder plate this year?? #closedloopcooking
https://closedloopcooking.com/vegan-matzo-ball-soup/
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