Plant-Based Matzo Ball Soup

Name: Plant-Based Matzo Ball Soup
Total time: 80 min
Ingredients: fine mesh strainer; 1–2 chopped onions, with skins on, for the broth, plus 1/2 – 1 additional onion for the soup; 2–3 shallots, chopped; 1–2 sliced leeks; 1 and 1/2 cups + 1/2 cup sliced carrots; 1 bunch of parsley; 1 tablespoon whole black peppercorns; 1 turnip; 10 cups water; 1/2 cup boiling water; 1 and 1/2 cups Yehuda Matzo Meal (or quinoa flakes to make gluten free); 1/2 teaspoon Tuscanini Sea Salt; 1/4 teaspoon black pepper; 1/2 teaspoon Gefen Onion Powder; 2 tablespoons cooked potato puree (from 1 small potato); oil spray, such as Glicks Olive Oil Cooking Spray; fresh dill, for serving (to taste)

www.kosher.com

Traditional matzo balls are matzo meal dumplings served in chicken stock, commonly enjoyed during the holiday of Passover. They are made with matzo

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Cooking tools:

Fine-mesh sieve
Pot
Stove
Oven
Baking sheet
Chef's knife
Cutting board

Ingredients

fine mesh strainer
1–2 chopped onions, with skins on, for the broth, plus 1/2 – 1 additional onion for the soup
2–3 shallots, chopped
1–2 sliced leeks
1 and 1/2 cups + 1/2 cup sliced carrots
1 bunch of parsley
1 tablespoon whole black peppercorns
1 turnip
10 cups water
1/2 cup boiling water
1 and 1/2 cups Yehuda Matzo Meal (or quinoa flakes to make gluten free)
1/2 teaspoon Tuscanini Sea Salt
1/4 teaspoon black pepper
1/2 teaspoon Gefen Onion Powder
2 tablespoons cooked potato puree (from 1 small potato)
oil spray, such as Glicks Olive Oil Cooking Spray
fresh dill, for serving (to taste)