Vegetarian Tofu Matzo Ball Soup Recipe
Here is a delicious Vegetarian Tofu Matzo Ball Soup is a famous Jewish soup made with matzo dumplings. It makes a wholesome weeknight dinner along with a garlic bread.
Vegetarian Tofu Matzo Ball Soup is a famous Jewish soup made with matzo dumplings. They are prepared especially during Easter or what they call as Passover dinner. Matzo dumplings are made from a mixture of matzo meal, eggs, oil and water. This is a recipe using Tofu Matzo balls. The matzo mixture is prepared ahead and needs to be refrigerated overnight. This helps the ingredients to get firm enough to hold and shape the matzo balls.
Serve Vegetarian Tofu Matzo Ball Soup along with Herb Mushroom Bruschetta.
Other recipes that you can try are:
- Light And Healthy Spinach Soup Recipe
- Light And Creamy Broccoli Soup Recipe
- Quick Creamy Pea Soup Recipe
15 M
45 M
60 M
3 Servings
Ingredients
-
Ingredients for the Matzo Balls
- 1/8 cup Extra Virgin Olive Oil
- 1 Onion , finely chopped
- 1 inch Ginger , peeled and grated
- 4 cloves Garlic , fine chopped
- 1/2 cup Matzo Meal , or bread crumbs
- Salt and Pepper , to taste
- 100 gram Tofu , firm, crumbled and drained
- 1/2 cup Vegetable stock
- 3 - 4 Parsley leaves , finely chopped Ingredients for the soup
- 1 tablespoon Extra Virgin Olive Oil
- 1 Onion , diced
- 1 Carrot (Gajjar) , cut into strips
- 3 cups Vegetable stock
- 4 - 5 Parsley leaves , finely chopped
- 2 - 3 sprig Dill leaves , finely chopped
- Salt and Pepper , to taste
How to make Vegetarian Tofu Matzo Ball Soup Recipe
To start making Vegetarian Tofu Matzo Ball Soup, in a small stir fry pan, heat a teaspoon of oil over medium heat. Add garlic, ginger and saute for a minute. Add onions and cook until soft. Turn off the heat.
In a mixing bowl mix the matzo meal (or bread crumbs), sautéed onion, salt and pepper to combine.
In a Food processor or blender, combine the tofu, vegetable broth, parsley and remaining oil until it forms a smooth paste. Add the tofu mixture to the matzo meal mixture and mix to combine. Cover the bowl and refrigerate the batter overnight or for 5 - 6 hours.
To make the soup, in a saucepan heat the oil over medium heat. Add the onion, carrot and cook for few minutes or until the vegetables are tender. Add the hot vegetable broth, chopped parsley and dil. Season with salt and pepper to taste. Bring to a boil, reduce the heat and simmer for till the vegetables are tender.
While soup is simmering, divide the matzo ball mixture into small equal portions and shape into small size balls. Add the Tofu Matzo balls to the soup, simmer for 15 to 20 minutes or until they float to the surface and are cooked through. Turn off the heat.
Serve Vegetarian Tofu Matzo Ball Soup along with Herb Mushroom Bruschetta.
