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Ingredients

Vegetarian Matzo Balls (Makes 17-25)

4 eggs

2 t salt

½ t pepper

¼ t nutmeg

4 Tbs. coconut oil

1 cup Matzo Meal

4 Tbs. ice water

Vegan Matzo Balls (17-25 balls)

1 cup matzo meal

½ cake of silken tofu (12 oz package, use 6 oz )

3 Tbs. coconut oil- softened

¾ t. salt

½ t. baking powder

¼ t. white pepper

¼ t. nutmeg

1 Tbs. minced carrots

1 Tbs. minced onions

2 Tbs. potato starch

2 Tbs. besan flour- (chick pea flour)

Juice of 1 can of chick peas- “Aqua Fava”

4 Tbs. ice water

Miso Soup

2 onions- cut in quarters

4 parsnips- peeled and cut in half

4 carrots- peeled and cut in half

2 turnips- washed

2 stalks celery

2 sprigs each of parsley, sage, rosemary, thyme, dill

12 cups water

5 cloves garlic

1- 2”-3” piece of ginger

2-3 additional carrots

6 Tbs white or red miso

¼ cup chopped Italian parsley or arugula or scallions

Directions

Vegetarian Matzo Balls

1. Beat eggs, salt and pepper and nutmeg together in a bowl.

2. Add coconut oil and mix until it dissolves into little pieces.

3. Add matzo meal gradually. Add water, a little at a time, until it reaches the right consistency.

4. Refrigerate overnight.

5. Form into balls and carefully drop into boiling salted water. Cook for 20 minutes in slow boil.

6. Remove one Matzo ball from water with slotted spoon to taste.

7. The center of the Matzo ball should have the same consistency as the outside of the Matzo ball.

8. If fully cooked, remove all Matzo balls with slotted spoon and place in a flat Pyrex dish to cool.

9. Add to favorite broth.

Vegan Matzo Balls

1. In food processor, puree the tofu.

2. In another bowl, beat the aqua fava until white and doubled in volume. Add the softened coconut oil, salt, pepper, nutmeg, baking powder and pureed tofu. Mix well.

3. In another bowl, combine the matzo meal, potato starch and the besan flour. Add the minced carrots and minced onions. Slowly add the wet ingredients.

4. Blend together.

5. Add the ice water 1 Tbs. at a time until you get the right consistency, mixing after each addition.

6. Cover with plastic wrap and refrigerate overnight.

7. Form into balls and carefully drop them into boiling salted water.

8. Cover with lid and let them cook for 10 minutes.

9. When finished, remove from water with slotted spoon.

10. Add to miso vegetable broth right before serving.

Miso Soup

1. In a large pot, add the 12 cups of water, onions, parsnips, 4 carrots, turnips, sprigs of thyme, rosemary, sage and dill.

2. Bring to a boil and then lower heat to simmer. Cook for 2 hours with cover on.

3. Strain. You should have 8 cups remaining.

4. Return strained stock to clean large pot.

5. Add the additional carrots and cook until soft.

6. Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs. of miso with the 1 cup of broth.

7. Add the miso mixture back into the soup pot.

8. Taste. Add more miso if desired for taste preferences.

DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

9. Add the matzo balls to hot miso broth to re-heat. Add Arugula or scallions if desired.

Garnish with chopped parsley and Serve with Matzo balls!