Vegan Matzo Ball Soup
*Makes 12 Matzo Balls
- ¼ C. ground flax seeds
- 1 C. purified water
- 1 C. organic Matzo Meal
- ¼ C. quinoa flakes or flour
- 1 ½ tsp. Himalayan Salt or Transformational Salt
- ¼ tsp. ground black pepper
Optional: 1/4 tsp. dried dill
Place water in a large pot and bring to a boil over high heat. Meanwhile, place the ground flaxseeds in a bowl with 3/4 cup plus 2 tablespoons of the purified water and stir well. Add the remaining matzo ball ingredients and mix well. Form into a loaf. Add a small amount of additional water, if necessary, to hold the loaf together. You are looking for a slightly moist consistency, just enough to have all the ingredients come together. Transfer to a clean, dry cutting board. Pinch off twelve equal portions to form balls about 1 inch in diameter. Place the matzo balls in the boiling water. Lower the heat to medium-high. After a few minutes, the matzo balls will rise to the top. Cook for an additional 45 minutes.
- 7 C. vegetable stock
- 1 C. thin-sliced celery
- 1 1/4 C. thin-sliced carrot (1/2 inch slices)
- 1 C. thin-sliced cremini or baby portabella mushrooms, raw or marinated in olive oil and salt
- 2 tsp. Himalayan Salt or Transformational Salt (or to taste)
- ½ tsp. ground black pepper
- 1 1/2 Tbsp. minced Fresh Dill
- 1 Tbsp. Cold-Pressed Coconut Oil
- Optional: 1 tsp. hing
Heat vegetable stock to desired temperature (staying at 115 degrees F or under to keep it raw). When the matzo balls are done cooking, transfer them to the pot of soup broth. Add thin-sliced vegetables, salt, pepper, hing, fresh dill, and coconut oil. Serve one or two matzo balls per serving of soup.
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