Matzo Ball Soup your Mother Would Love

It was my senior year in high school, and I had just become a vegetarian a few months before.

I recall it with relish, because I had remembered people talking about this restaurant's matzo ball soup a couple of years earlier, but had never gotten to the restaurant to try it, prior to going to Australia on exchange for a year.

When I got home from the land 'Down Under', I had a semester of high school left, and an opportunity to try what I had heard was 'AMAZING' matzo ball soup. So, I ordered it right up, excited to try something delicious and comforting.

Full-Circle Vegetarian

Oy vey!

Over my soup went to one of my non-vegetarian friends, and I was left just relishing the smells of the flavors....and ordering a veggie sandwich...

Mischief Night

It's not Passover...in fact, it's pretty much the opposite of Passover...it's late October, the day before Halloween (also known as mischief night on the East Coast of the US).

We have no matzah in our house. All matzah that I'm aware of has gluten in it...and we try to keep a pretty gluten free existence these days...

However, with the rain pounding down outside and our woodstove a-blazing...Matzo Ball Soup is just what sounded good tonight.

So, I started looking for gluten-free dumpling recipes (I didn't actually find one that was vegan, so the recipe below is my own concoction because we *do* require it to be vegan...

So...here is my new and delicious recipe mixed up with a little creativity...and maybe even some mischief,  for Soy-Free, Gluten-Free, Vegan, Kosher Matzo (almost) Ball Soup.

Others might also call this a vegan version of a chicken and dumpling soup.

If you eat soy products like the imitation chicken products, feel free to supplement at your discretion. As we don't eat soy, I have left out the imitation meat products.

Matzo (almost) Ball Soup

2 quarts ( 8 cups ) veggie or 'not chicken' stock

For the dumplings-

1/4 cup buckwheat flour

Preparation

For the Soup: 

1. Place all ingredients in pressure cooker and cook for 12 minutes. (Alternately, using a regular soup pot, cook for 20 minutes until veggies are tender). Let pressure drop of it's own accord.

2. While soup is cooking, prepare dumpling ingredients. When soup is done, and still simmering, drop "balls" in by the spoonfull.

3. Cook about 10 more minutes covered, but not with the pressure seal.

Serve in a hearty soup mug with a heart full of vegan, gluten free, matzo-ball love.

Return from Matzo Ball Soup to Vegetarian Soup Recipes
Return from Matzo Ball Soup to Vegetarian Recipes at Vegetarian Home Cooking

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