Matzo Ball Soup

Ingredients

• Soup
• - 2 quarts vegetable stock (I prefer water mixed with “vegan chicken-less” bouillon cubes)
• - 1 cup diced onion
• - ½ cup diced carrot
• - ½ cup diced celery
• Matzo Balls
• - ½ cup firm silken light tofu, drained
• - ½ cup matzo meal
• - 1 teaspoon salt
• - 3 tablespoons water

Instructions

1. For the soup, In a large pot, add the stock, onion, carrot, and celery, and simmer until the vegetables are tender.
2. For the Matzo Balls, with a food processor, blender, or immersion blender, purée the tofu until smooth. Stir in the matzo meal, salt, and water. Transfer to a small bowl and cover tightly. Refrigerate for 20 minutes.
3. With wet hands, form the matzo ball mixture into 1-inch balls.
4. Carefully drop the balls into the simmering soup. Cover and cook for 30 minutes without lifting the lid.
5. Serve immediately, or remove the balls from the soup until ready to serve.

Notes