Who doesn't love matza ball soup? So what if it's chicken soup and you're a vegetarian? It's a taste of childhood. Eat, eat, it's good for you. At least that is what your bubbi will tell you. Or your auntie Voula who might just make it out of lamb. Fear not, for those who eschew meat, there is a perfectly good way to make both the broth and the matza balls that doesn't involve anything that ever had a face -- except for the person making it, who probably has one. I'm going to go with most likely.
For the broth we made, please check out the Leek and Vegetable Broth for Matza Ball Soup. This broth rocks, and is delicious and easy.
The matza balls are super easy too. There are very complicated ways to make matza balls if you want to look for one. I adapted my recipe after doing much research. I make it with whole wheat matza that I turn into matza meal using the food processor. However, if you have a source for whole wheat matza meal that comes in a box, be my guest. Or if you are more traditional than me, you can always go for the white matza meal. But you know me. I'm a bit of a white-food-a-phobe. (Or should I say a lot ...)
In my recipe, I added 1/2 cup of almond meal, which is entire optional. I should tell you that the addition doesn't seem to affect the taste or the texture in an adverse way, and we've had them both with and without. So, if you are a nut-phobe or allergic, or don't have any almond meal, you can happily skip it with equally gracious results.
1 cup whole wheat matza meal (approx 5 sheets of commercial square matza in the food processor if you don't have matza meal)
1/8 tsp granulated garlic
1/2 tsp vegetarian bouillion (optional -- if you use one, choose one without msg)
plenty of black pepper
1 tsp sea salt
1/2 tbsp dried parsley
1/2 tsp marjoram
1/2 tbsp apple cider vinegar (optional)
1/4 cup extra virgin coconut oil
1/2 cup almond meal (optional)
1. combine the matza meal with the seasonings
2. stir in the coconut oil and the beaten eggs
3. add the optional apple cider vinegar and almond meal if you are using them
4. allow this concoction to sit in the fridge for about 30 minutes
5. roll the batter into balls (they will get bigger when you boil them). I made 18, and they seemed like a good size when cooked.
6. boil the finished matza balls in water for 40 minutes. Remove carefully with a slotted spoon.
7. store the drained matza balls in an airtight container without any addition liquid.
8. before serving, reheat the matza balls in the broth. This will allow them to absorb some of the broth flavours. Yummy.