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Source: www.onegreenplanet.org/vegan-recipe/vegan-matzo-ball-soup/
Makes about 8 matzah balls

Soup Ingredients:
  • 2 teaspoons safflower oil
  • 3 large carrots, cut into chunks
  • 3-4 celery stalks with leaves, cut into chunks
  • 1 large onion, cut into chunks
  • 4 large cloves of garlic, minced
  • ½ teaspoon dried dill
  • ½ teaspoon dried sage
  • 1 teaspoon dried parsley
  • 4 cups vegetable stock
  • 2 cups water
  • Salt and pepper to taste

Matzah Balls Ingredients:
  • 4 teaspoons egg replacer + ¾ cup warm water OR ¼ cup potato starch
  • 1 cup matzah meal
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon onion powder
  • ¼ teaspoon dried dill
  • 2 Tablespoons fresh parsley, chopped
  • 2 teaspoons safflower oil
  • 1⅓ cup seltzer

Directions:
  1. Soup: Heat the oil in a large soup pot over medium heat.
  2. Add the carrots, celery, onions and garlic.
  3. Sauté for 5 minutes until the vegetables just start to become tender. Mix in the spices.
  4. Add the broth and the water, raise the heat to high and bring to a boil.
  5. Then reduce the heat, cover the pot and let simmer for at least one hour.
  6. Add salt and pepper to taste.
  7. Matzah Balls: If using the egg replacer: Mix the egg replacer and warm water together and let sit for 5 minutes.
  8. Mix the dry ingredients together. Add the wet ingredients including the egg replacer/water mixture, if using. You should have a very thick batter. If you need to, add more seltzer or more matzah meal.
  9. Cover with plastic wrap and refrigerate for at least half an hour.
  10. Remove from fridge. Wet your hands and roll into balls (around 8 depending on size desired). Gluten-free matsa meal may be stickier and thicker. It might require additional seltzer.
  11. Gently add the balls to the simmering soup pot and let cook over low heat for about 20-25 minutes. Remove the matsa balls from the soup until ready to serve.
  12. Serve the soup with one or two matzah balls per person. Add rice or noodles, if desired. Enjoy!