MATZO BALL SOUP

Step 1
Heat the oil in a large soup pot over medium heat. Add the diced carrots, celery, onions and minced garlic. Sauté for 5 minutes until the vegetables just start to become tender. Mix in the spices. Add the water and then the No-Chicken base, raise the heat to high and bring to a boil. After your soup boils immediately reduce the heat, cover the pot and let simmer for at least one hour. Add salt and pepper to taste. (Remember No-Chicken base will add flavor so taste before adding additional salt)

Step 2
Make the matzo balls during this time.
If using the egg replacer: In a separate small bowl or cup mix the egg replacer and warm water together and let sit for 5 minutes.

Step 3
In a medium to large mixing bowl mix the dry ingredients together. Gently add the wet ingredients including the egg replacer/water mixture. You should have a very thick batter. If you need to, add more seltzer or more matzoh meal. Cover with plastic wrap and refrigerate for at least half an hour. Remove from fridge. Wet your hands and roll into balls (around 8 depending on size desired). Gluten-free matzo meal may be stickier and thicker. It might require additional seltzer. Gently add the balls to the simmering soup pot and let cook over low heat for about 20-25 minutes. You do not want the soup to be boiling at his point, only simmering. Boiling will make your matzo balls dense and too heavy.  Remove the matzoh balls from the soup until ready to serve.

Add a portion of soup to each serving bowl along with 2 matzo balls each.
Garnish the soup by sprinkling a couple of pinches of chopped parsley for color.

Original Recipe & Photo by Peas and Crayons

תהנה!