Most Jewish mothers make a pretty great matzo ball soup. The mother of Jewish Veg supporter Rhea Parsons was no exception. Now Rhea has made the classic soup even better by veganizing it.
You can visit Rhea's Website at www.theveeword.blogspot.com.
1 hour, 20 minutes
Instructions for Soup
Heat the oil in a large soup pot over medium heat. Add the carrots, celery, onions and garlic. Saute for 5 minutes until the vegetables just start to become tender. Mix in the spices. Add the broth and the water, raise the heat to high and bring to a boil. Then reduce the heat, cover the pot and let simmer for at least one hour. Add salt and pepper to taste. Make the matzo balls during this time.
Instructions for Matzo Balls
Mix the dry ingredients together. Add the wet ingredients. You should have a thick batter. If you need to, add more seltzer. Refrigerate for at least half an hour. Remove from fridge. Wet your hands and roll into balls (around 8 depending on size desired). Gently add the balls to the soup pot and let cook for 20 minutes.