This week we got the Vegan with a Vengeance recipe book. While I don’t think we will becoming Vegans anytime soon (we love cheese too much!), we are looking to include more vegetarian dishes in our diets. So the first recipe we tried with the Matzo Ball Soup because I have been craving Matzo Ball soup lately. I made the veggie broth recipe from the book the night before, and then the next day I made the Matzos. The broth itself is very flavorful, so we were pretty excited to try the soup. The preperation of the matzo balls was pretty simple, but we had to refrigerate the dough overnight. The following day when I made the soup, the dough stuck together really well and actually smelled pretty good too. When the matzos were done cooking they looked to me just like “real” ones. I reheated the broth and added the carrots and dill, then added three little matzos per bowl and ladeled the broth on top.
The results? Ben and I really liked them. Ben thought the broth was more flavorful than the typical chicken broth that is usually served with Matzo Ball soup. I was surprised that the texture of the Matzos was nearly indistinguishable from regular ones. There was a slight tofu flavor initially, but after a few bites it all tasted yummy to me. It could be from the protein in the tofu, but we both thought this soup was a little more filling than non-vegan Matzo Ball Soup.
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