Matzo Ball Soup

I've never had matzo balls! Thanks to my fave, most bourgey food network celebrity Ina, I was intrigued enough to try it out. Next came the question of what to use instead of egg whites to make these dumplings fluffy. Silken tofu seemed like an obvious choice and works great when whipped up thick and fluffy. Mazel Tov! These matzo balls have less matzo meal in them and more broth, making them a lighter version of the normally very dense version.

Light matzo dumplings studded with herbs and simmered in broth with hearty chunks of potato to make this soup a filling meal for dinner.

Matzo Ball Soup

matzo ball dough
makes 6
1/2 cup soft, silken tofu
2 tsp ener-g egg replacer powder
3 tbl extra virgin olive oil
1 tsp salt
1/2 tsp pepper
2 tbl vegetable broth
2 tbl chopped fresh parsley
1 tbl chopped fresh chives
1 tbl dried crumbled rosemary
3/4 cup matzo meal

Whip together the tofu, egg replacer, oil, salt and pepper until smooth and fluffy, 3-4 minutes. Add the broth, parsley, chives, rosemary and matzo meal. Mix until combined. Chill while preparing the broth.

Broth
1 tbl extra virgin olive oil
1 small spanish onion, small dice
1 carrot, medium dice
1 celery stalk, medium dice
2 medium sized yukon golds, medium dice
1 tsp salt
3/4 tsp pepper
8 cups vegetable broth

In a large stock pot add the oil and all of the vegetables. Season with salt and pepper and saute for 3 minutes. Add the broth and bring to a boil. Use an ice cream scoop to drop 6 matzo balls into the broth. Reduce to a simmer and cover. Cook for 30 minutes. If the balls are not fully submerged in the broth, cook for 15 minutes then flip them over and continue cooking 15 minutes more.