Our Pinch Of Chutzpah Matzo Ball Soup

Photo: Annie Shannon

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

Blend the Tofu, Veg Broth and Oil in a food processor. In a bowl mix Matzo Meal, Nutritional Yeast, Braggs and Pepper.

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.

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.

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.

After that half hour - lift the lid and watch your Matzo Balls rise to the top.

Now you're ready to Nosh All Night!