◗Ingredients:
○Matzo Balls:
1 ½ cup of matzo meal
2 tbsp of potato starch (or tapioca flour)
2 flax eggs (2 tbsp ground flax + 6 tbsp of water)
2 tbsp avocado oil (or any other oil fo your choice)
¾ cup of water
½ tsp of salt
¼ tsp of pepper
○Soup:
1 large onion or 2 medium
4-5 celery sticks
3-4 carrots
8-10 cups of water or vegetable broth (If you are using water than you need to add spices)
◗Procedures:
Start by preparing the Matzo balls, mix first the dry ingredients, next add the flax egg and mix, add the oil and mix again, finally add in the water gradually and mix using your hands.
Form balls of about 2 tbsp of dough, you should get around 14-16 balls. When done place balls in the fridge for 30 minutes.
Meanwhile slice the celery and carrots, as well as, dice pretty finely the onions.
Heat up a pot with a splash of vegetable broth (or water), add in the onion and saute for 3-5 minutes with a closed lid.
At the same time bring a pot of water to a boil, in order to cook the Matzo balls.
Add in the carrot, celery, and a bit more vegetable broth (or water), cook for another 5-7 minutes.
Add in the rest of the vegetable broth (or water) and bring to a boil.
When the water gets to a boil, and the Matzo balls have finished chilling for 30 minutes, lower the heat and when the bubbles are gone, gently add to the water the balls. Make sure to only have one layer of Matzo balls, let them cook on low heat with an open lid for 10 minutes. Then using a spoon with holes remove the balls from the water onto a plate. Repeat this until all your matzo balls are cooked.
FInally it is time to add the Matzo balls into the soup, serve and Enjoy!
IF you have left over or want to freeze for a later time; make sure to store separately the balls from the soup in the fridge or freezer!
Comments