Vegan Matzo Ball Soup
-2 Tablespoons olive oil
-3 quarts (12 cups) vegan chicken broth
-2 stalks celery, plus a Tbsp of the leaves, cut celery into thirds and chopped. (Finely mince leaves)
-2 large carrots, cut in fourths and chopped
-1 small onion, finely chopped
-1 Tablespoon parsley
-2 to 3 sprigs thyme, minced finely
-3 garlic cloves, minced
-1/2 teaspoons salt or to taste depending on how salty your stock is
-1/2 teaspoon black pepper
-2 cups vegan chicken, chunked up (optional)
-4 to 5 "eggs" using The Vegg
-1 tablespoon minced fresh or dried parsley
-1/2 cup matzo meal
-2 Tablespoons vegetable oil
-2 Tablespoons water or vegan broth (veg or chicken)
-1 teaspoon salt
-Black pepper, to taste
Put the celery, carrots, onion, parsley, thyme, garlic, (vegan chicken if using), and salt & pepper in a large pot. Bring to medium-high heat and saute for 5 minutes. Add stock and cook until boiling reduce the heat to low and Add matzo balls to soup mixture (that is NOT boiling, just a low simmer or the matzo balls will break up), cook until firm but tender and cooked through, about 30 minutes.
Make The Vegg as directed. In a medium to large bowl, beat the The Vegg eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight (if over night the mixture may dry up, dehydrate with a Tbsp of hot water until mixture is workable). Take out and roll 1 Tbsp of dough into balls with damp hands. Cover and chill until ready to cook.
Ladle soup into bowls, serve with bread and/or salad and enjoy!