A MORE EXOTIC MATZOH BALL SOUP (VEGAN)

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By that I mean matzoh balls from the Republic of Georgia (veganized, of course)! I'm not Jewish, but I've long been intrigued by the global scope of Jewish cooking and by all religious and cultural holidays. 3 years ago I wanted to make a vegan matzoh ball soup for my newsletter, which I know is hard because it's usually the eggs that hold the matzoh dumplings together. I also wanted to make them a bit different in taste and character. These walnut-matzoh balls (from my subscription newsletter The Vegan Feast, which is no longer in publication, but I am making individual issues available for purchase) are flavored with oregano as well as lots of ground walnuts.

I found a recipe for Georgian Walnut Matzoh Balls in a Russian cookbook and was intrigued. I decided to try using silken tofu in place of the egg, and use more matzoh meal to help hold them together without eggs. I understand that many vegan Jews choose to follow the Sephardic tradition for Passover cooking, even when they are of Ashkenazic ancestry, because it allows more choice within the vegan diet. Tofu is acceptable in the Sephardic Passover tradition.

("Ashkenazic" refers to Western and Central European, Yiddish-speaking Jews; "Sephardic" refers to Ladino-speaking Jews of the Iberian Peninsula and the Levant.)

See this older post for notes on Georgian cuisine, and about using tofu during Passover.

Printable Recipe

BRYANNA'S VEGAN GEORGIAN-STYLE WALNUT MATZOH BALL SOUP
Servings: 6

The dumplings have to be steamed instead of simmered, or they tend to fall apart, but they are then served in a light broth with lots of herbs and we loved them! It makes a light meal or a lovely starter for a larger meal, any time of the year!

Have a joyous Passover!

MATZOH BALLS (makes 32):
1 3/4 cups walnuts, ground fine in a dry food processor
12.3 ounce box extra-firm SILKEN tofu, drained and crumbled
3/4 cup matzoh meal
1 small carrot, peeled and finely grated
1/2 small onion, minced
1/2 Tbs dried oregano
1 tsp salt
3/4 tsp freshly-grated black pepper

BROTH:
use 8 cups of your favorite homemade or commercial good-tasting vegetarian broth
OR:
6 cups chicken-style vegetarian "chicken" broth
2 cups mushroom bouillon
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or cilantro
1 1/2 Tbs chopped fresh dillweed (or 1/2 Tbs dry dillweed)

Add all of the dumpling ingredients to the ground walnuts in the food processor. Process until well mix and fairly smooth. Cover and refrigerate for at least one hour.

When ready to shape, divide the dough into 32 more-or-less equal pieces and roll them into smooth balls.



You can cook the dumplings ahead of time and add them to the soup before serving, if you wish, or make them just before serving.

Steaming is preferable to simmering, since these dumplings are delicate. Place the balls, not touching, on oiled steaming plates or baskets, with small holes in them, not grates. You can use collapsible metal steamers.

Chinese aluminum or bamboo steaming baskets can be used. If using bamboo baskets, line them with cooking parchment with holes punched in it with a bamboo skewer.

If you have no streaming apparatus, place the balls on dinner plates lined with cooking parchment. The plate can be balanced on two chopsticks placed across the inside of a wok or stir-fry pan (or 4 chopsticks, "tic-tac-toe" style). (You'll have to steam one plate at a time.) Cover with the domed wok lid while steaming.

You can improvise a steamer using a large pot with a tight lid. An electric frying pan with a domed lid also makes a good steamer. The lid should be 1 to 2" above the food so that the steam can circulate around the food. To hold the food above the water, you can use cans with the ends removed or scrunched up aluminum foil. The food should be supported at least 2" above the simmering water.

Steam the dumplings over gently boiling water, covered, for 10 minutes. If you make them ahead of time, they can be steamed again for a few minutes just to re-heat.

In the meantime, mix the broth ingredients in a large pot and heat it.

To serve:
Place 5-6 hot dumplings in a wide soup plate and gently ladle the hot broth over them. Serve immediately.

Nutrition Facts
Nutrition (per serving): 289.3 calories; 59% calories from fat; 20.5g total fat; 0.0mg cholesterol; 358.4mg sodium; 301.1mg potassium; 19.3g carbohydrates; 3.1g fiber; 2.0g sugar; 16.1g net carbs; 10.5g protein; 6.9 points.


Enjoy!