Matzo Balls
This recipe for vegan matzo balls uses quinoa flakes as a binding ingredient and they’re baked rather than cooked. There’s even a gluten-free option!
Ingredients
Yield:
Notes
To make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.
These go very quickly and everyone usually wants more, so if you’re increasing the amount of soup to accommodate a larger crowd, or serving more than 8 people, you would do well to double this recipe!
Also check out Nava’s Matzo Ball Soup recipe here.
Directions
Step 1
For the quinoa flakes option: In a large mixing bowl, cover the quinoa flakes with the boiling water. Let stand for 2 or 3 minutes. For the quinoa option: Combine 2 cups overcooked quinoa (about 1/2 cup raw grain cooked with 2 cups water until absorbed) with 1/2 cup water in a food processor and process until it looks like a kind of mushy slurry. Transfer to a large mixing bowl.
Step 2
Stir in the matzo meal mix along with the remaining ingredients, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
Step 3
Just before baking, preheat the oven to 275º F.
Step 4
Roll the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
Step 5
Bake for 25 to 30 minutes, carefully turning the matzo balls after 10 minutes, until nice and firm to the touch; it's fine for them to get a little golden, but don’t let them brown. Remove from the oven and transfer to a covered container to keep warm until needed for the soup.
Step 6
If making ahead of time, let the matzo balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.
Ingredients
Yield:
Notes
To make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.
These go very quickly and everyone usually wants more, so if you’re increasing the amount of soup to accommodate a larger crowd, or serving more than 8 people, you would do well to double this recipe!
Also check out Nava’s Matzo Ball Soup recipe here.
Directions
Step 1
For the quinoa flakes option: In a large mixing bowl, cover the quinoa flakes with the boiling water. Let stand for 2 or 3 minutes. For the quinoa option: Combine 2 cups overcooked quinoa (about 1/2 cup raw grain cooked with 2 cups water until absorbed) with 1/2 cup water in a food processor and process until it looks like a kind of mushy slurry. Transfer to a large mixing bowl.
Step 2
Stir in the matzo meal mix along with the remaining ingredients, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
Step 3
Just before baking, preheat the oven to 275º F.
Step 4
Roll the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
Step 5
Bake for 25 to 30 minutes, carefully turning the matzo balls after 10 minutes, until nice and firm to the touch; it's fine for them to get a little golden, but don’t let them brown. Remove from the oven and transfer to a covered container to keep warm until needed for the soup.
Step 6
If making ahead of time, let the matzo balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.
To make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.
These go very quickly and everyone usually wants more, so if you’re increasing the amount of soup to accommodate a larger crowd, or serving more than 8 people, you would do well to double this recipe!
Also check out Nava’s Matzo Ball Soup recipe here.
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