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Vegan Matzo Balls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Vegan Soups and Stews
- Method: Oven and Stove-top
- Cuisine: Jewish
- Diet: Vegan
Description
These vegan, oil-free matzo balls go into the matzo ball soup recipe. It would be a shanda to forget your balls!
Ingredients
Units
Scale
- 3 tablespoons of ground flaxseed meal
- 1/3 cup of water
- 1–2 tablespoons of applesauce
- 1/2 cup of sparkling water (unflavored) or still water (you may need a tiny bit more)
- 1 cup of matzo meal
- 1/2 teaspoon of baking powder
- 1 teaspoons of onion powder
- 1 teaspoon of garlic powder
- Pepper to taste
- Salt optional or salt-free seasoning to taste
- 2 tablespoons of baking soda (do not put into mixture – this is for the pot of boiling water)
Instructions
- Mix 3 tablespoons of ground flaxseed meal with 1/3 cup of water, refrigerate for five minutes (this is called a flax egg, you’ve just made 3 of them)
- Mix the flax eggs, applesauce (start with 1 tablespoon), matzo meal, water or sparkling water, and baking powder together. You may need more applesauce or water. Add onion powder, garlic powder, pepper, salt-free seasoning, or salt if you are using
- Let the mixture stand for ten minutes. In this time, you can get a large pot of water boiling
- Wet your hands and roll mixture into golf ball size balls
- When the water is boiling add baking soda. Carefully place the matzo balls into the boiling water
- Let them cook in the water for about 2-3 minutes. They will fluff up and should be buoyant enough to pop up to the surface
- Carefully tip the pot with the lid cocked to drain the water. Refill the pot and repeat to rinse the baking soda off of the matzo balls
- Put them into your pot of hot soup. For best results, put the balls into boiling soup and let it simmer for 30 minutes. Keep the lid on the pot!
