Our Pinch Of Chutzpah Matzo Ball Soup
By: Annie Shannon
Published: Friday, April 9, 2010 - 10:52am

Ingredients




1 cup of Matzo Meal
1/2 cup of Nutritional Yeast
3/4 teaspoon Braggs
3/4 teaspoon Freshly Ground Pepper ( The big chunks are key for texture )
1 package of Firm Silken Tofu
1 Half of a Large Red Onion
9 cups of  Better Than Bouillon - Organic Vegetable Broth (you can also use Faux 
2 tablespoons White Wine
1/2 cup of Olive Oil
3 Carrots  ( sliced like coins )
1/4 teaspoon Celery Seed
1 tablespoon Fresh Parsley ( chopped )
1 teaspoon Fresh Dill ( chopped )
2 Pinches of Onion Powder

Preparation

1 Blend the Tofu, Veg Broth and Oil  in a food processor. In a bowl mix Matzo Meal, Nutritional Yeast, Braggs and Pepper. 2 Then combine the two mixes in the bowl - till everything is moist. Cover the bowl and put in the fridge over night. You can visit your baby matzo throughout the night and give it a good mix with a spoon a few times. . . but always put it back in the fridge. 3 It will take about an hour to cook the Matzo Balls. . . So about an hour and half to two hours before you want to serve your soup - fill your pot with the Broth, White Wine, Carrots, Celery Seed, Parsley, Dill and Onion powder and bring to a boil. 4 Put some parchment paper in a casserole dish. Remove the Matzo Mix from the fridge. Form VERY tightly packed balls - about the size of a melon ball - and place them on the parchment paper so they don't touch. Then drop in the boiling soup one at a time. Give yourself time - so you don't need to rush. After they are all in there - put the lid on and leave it on for around a half hour. Don't lift the lid. . . I know you will want to. . . but it's OK. . . give them time. . . sometimes you just have to let things do their thing. . . have trust. 5 After that half hour - lift the lid and watch your Matzo Balls rise to the top. 6 Now you're ready to Nosh All Night!

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