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MatzoBallSoup the
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π²
Matzo Ball Soup
π²
Author: Joan Nathan (The New York Times)
The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as aquafaba) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: βItβs a very sad world without good matzo balls.β
Total Time - 1 1/4 hours, plus chilling
Servings - 4 to 6 (about 20 matzo balls)
Ingredients
For the matzo balls:
π² 1 cup matzo meal
π² ΒΌ cup potato starch
π² 2 tablespoons minced fresh parsley
π² 2 tablespoons minced fresh cilantro
π² 2 tablespoons grated fresh ginger, or to taste
π² 1 teaspoon minced fresh dill
π² Β½ teaspoon freshly grated nutmeg
π² Β½ teaspoon baking soda
π² Β½ teaspoon baking powder
π² Kosher salt and black pepper
π² ΒΌ cup olive oil
π² ΒΎ to 1 cup
aquafaba
(about two 15-oz cans)
For the broth:
π² 8 cups vegetable broth
2 medium carrots, peeled and diced
π² 2 stalks celery, diced
π² Β½ kohlrabi, peeled and diced
π² 1 leek, white and light green parts only, cleaned and diced
π² 1 yellow or white onion, peeled and diced
π² 2 tablespoons olive oil
π² 3 garlic cloves, chopped
π² Kosher salt and black pepper
π² Lots of chopped fresh herbs (such as dill, cilantro, parsley or basil), for serving
π² Zhug or harissa, for serving (optional)
Instructions
Make the matzo balls:
π²1. In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper.
π²2. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture thatβs not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.)
π²3. Refrigerate for about 30 minutes.
Make the broth:
π²4. In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
π²5. When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
π²6. Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes.
π²7. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.
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https://cooking.nytimes.com/recipes/1021393-vegan-matzo-ball-soup
Thank you, Apple π₯°
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