Matzoh Ball Soup

Status: Vegan
Mood: Happy Chanukah!
Labor: Easy
Prep time: 2 hours

Ingredients:

• 1 1/4 cups matzoh meal
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• 1/2 package firm silken tofu (Mori-nu)
• 4 cups veggie broth
• 1/8 cup + 1 tablespoon extra-virgin olive oil
• 1 carrot
• Fresh dill

Le Process:

1. Combine maztoh meal, salt, pepper.
2. In a food processor combine tofu and 1/4 cup of vegetable broth. Puree until smooth, add oil, and blend.
3. Mix the wet mixture with the matzoh meal. Grate half the carrot in the mixture.
4. Cover the bowl with plastic wrap and refrigerate for two hours and up to overnight.
5. Fill large stockpot with water, salt the water generously, and bring to a boil.
6. Shape the matzoh mixture into balls about the size of walnuts.
7. Drop into water one or two at a time. Cover and let boil for 40 minutes, without ever lifting the lid!
8. If you want them to be lighter, turn off the heat and let them sit in the water for another hour.
9. In a separate pot boil the rest of the veggie broth with some carrots and toss in a handful of dill.
10. Place matzoh balls in a bowl and ladle the broth over the top of them.