|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a vegan and egg-free matzo ball soup recipe, here's a great one to try. Although this matzo ball soup is kosher for Passover, it may not be suitable for Ashkenazic Jews because of the tofu, but will be suitable for most others on a less strict vegetarian or vegan Passover diet. Recipe courtesy of Ener-G.
- 3/4 cup soft (silken) tofu
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup water
- 1/2 teaspoon black pepper
- 1/8 teaspoon cumin
- 1 1/2 cups flour
- 2 teaspoons Ener-G Egg Replacer
- 4 sheets egg-free flatbread (matzo, crumbled fine)
- 1 quart vegetable broth
Gather the ingredients.
In a medium bowl, mix tofu and oil together until smooth. Set aside.
Combine remaining ingredients (except vegetable broth) in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.
In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.