Ingredients
Directions
Make the Matzah Balls: In a bowl combine chickpea flour, flax meal, baking powder and whisk together. Add water, tahini paste, dill, parsley, and salt, if using, stirring until well combined. The dough will be moist.
Cover and place in the refrigerator and let rest between 15 and 30 minutes.
Make the soup: Heat a large stockpot on medium-high heat. Sauté onion, garlic, and celery for 1–2 minutes, stirring often.
Add turmeric, garlic powder, onion powder, and optional salt and stir to combine.
Reduce the heat to medium and sauté the vegetables for 2–3 minutes more or until they release a bit of moisture.
Add vegetable broth, bay leaf, and carrots. Cover and simmer on medium-low heat for 30 minutes or until the carrots are tender.
While the soup is simmering, remove the matzah dough from the refrigerator. With a cookie scoop or a small spoon, scoop about a 1-tablespoon-sized portion of the dough and roll it into a small ball, about 1 inch in diameter. Place on a parchment-lined cookie sheet until ready to add to the soup (return to the refrigerator if you notice the matzo balls losing their shape). Repeat until all the balls are formed. This batter yields 8–10 matzah balls depending on the size. Note: Since the dough is moist, the matzah balls will be sticky when rolling into a ball. You can coat your hands with just enough oil to prevent your hands from getting covered in dough. Alternatively, take two spoons to shape the batter into a ball by scooping the dough into the bowl of the first spoon, gently curving the second spoon towards you, and pressing the bowl of the spoon to create a ball.
After 30 minutes, return the soup to a low boil and gently add the matzah balls one at a time. Cook for 5 to 6 minutes until the balls have risen to the surface and appear firm. Do not cook the matzah balls for more than 6 minutes, or they will start to break apart.
Remove from the heat, ladle the soup into serving bowls, garnish with parsley and dill, and enjoy!
Chef's Notes
Substitutions
Substitute chickpea flour with quinoa flour, oat flour, or traditional matzah meal if your dietary preferences allow.
Substitute water with carbonated unflavored seltzer for a more fluffy and airy matzah ball.
Substitute dill with chives.
Dried herbs
If substituting fresh parsley with dried parsley use ⅓ of the amount that is called for fresh.
If substituting fresh dill with dried dill use ⅓ of the amount that is called for fresh.
Unleavened Matzah Balls
If enjoying this soup during Passover, omit the baking powder, and cook for the same amount of time. Note that the matzah balls will not float as much and will be denser in texture, but will still be delicious!
Storage
Store the cooked matzah balls in a separate airtight container from the broth. Store both in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the Matzah Balls: In a bowl combine chickpea flour, flax meal, baking powder and whisk together. Add water, tahini paste, dill, parsley, and salt, if using, stirring until well combined. The dough will be moist.
Cover and place in the refrigerator and let rest between 15 and 30 minutes.
Make the soup: Heat a large stockpot on medium-high heat. Sauté onion, garlic, and celery for 1–2 minutes, stirring often.
Add turmeric, garlic powder, onion powder, and optional salt and stir to combine.
Reduce the heat to medium and sauté the vegetables for 2–3 minutes more or until they release a bit of moisture.
Add vegetable broth, bay leaf, and carrots. Cover and simmer on medium-low heat for 30 minutes or until the carrots are tender.
While the soup is simmering, remove the matzah dough from the refrigerator. With a cookie scoop or a small spoon, scoop about a 1-tablespoon-sized portion of the dough and roll it into a small ball, about 1 inch in diameter. Place on a parchment-lined cookie sheet until ready to add to the soup (return to the refrigerator if you notice the matzo balls losing their shape). Repeat until all the balls are formed. This batter yields 8–10 matzah balls depending on the size. Note: Since the dough is moist, the matzah balls will be sticky when rolling into a ball. You can coat your hands with just enough oil to prevent your hands from getting covered in dough. Alternatively, take two spoons to shape the batter into a ball by scooping the dough into the bowl of the first spoon, gently curving the second spoon towards you, and pressing the bowl of the spoon to create a ball.
After 30 minutes, return the soup to a low boil and gently add the matzah balls one at a time. Cook for 5 to 6 minutes until the balls have risen to the surface and appear firm. Do not cook the matzah balls for more than 6 minutes, or they will start to break apart.
Remove from the heat, ladle the soup into serving bowls, garnish with parsley and dill, and enjoy!
