Matzo Ball Soup Recipe for Passover [Vegan] (2024)

FAQs

Is matzo ball soup okay for Passover? ›

Matzo ball soup is Jewish comfort food in a bowl. Traditionally served on Passover, it's absolutely delicious any time of year.

A proper matzo ball would never be made with milk. Matzo balls are most often made to be served in chicken soup. As a Jewish dish, to be kosher, none of the meal elements can have meat and milk at the same meal, so no milk would be used in any part of the meal that included chicken.

Turns out, baking powder is key to creating the fluffiest, lightest “floater” matzo balls. Using carbonated water or seltzer in combination with whipped egg whites will help get you fluffy floaters. But baking powder makes the biggest difference.

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

The tradition goes back to the 13th century, when custom dictated a prohibition against wheat, barley, oats, rice, rye and spelt, Rabbi Amy Levin said on NPR in 2016.

According to the Torah, we are supposed to eat matzo and abstain from eating wheat, barley, rye, spelt, and oats for the eight days of Passover. The category of foods called kitniyot (corn, rice, and beans) have also been off limits for many Ashkenazi families.

German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations. An early recipe for matzoh ball soup, made with beef stock, is found in The Jewish manual, or, Practical information in Jewish and modern cookery (1846).

Although matzo ball soup is linked to Judaism in general, it is most often eaten by Jews during Passover, as part of the Passover meal (or Seder). “The Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt. . .

Why do matzo balls get so hard? - Quora. The answer to why some matzah balls come out like rubber balls instead of fluffy clouds, is the addition of water to the batter. It doesn't matter if you add flat water or seltzer to the mix, just don't do it.

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.

What is a substitute for schmaltz in matzo balls? ›

To make matzo balls, you also need fat. Rendered chicken fat, called schmaltz, is traditional, but you could substitute oil or butter (though butter conflicts with kosher dietary restrictions prohibiting combining meat with dairy).

Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate. And if you've already gone through all this trouble, you definitely don't want that.

Storage, Freezing, and Reheating

Place them both in air-tight containers in the refrigerator for up to 5 days. Freezing – If you are going to save the soup for longer than 5 days I recommend freezing the soup and matzo balls separately.

Eating matzo.

The box of matzo has the nutritional facts on it, so I either bolus accordingly or choose to limit the amount of matzo I eat. If my glucose levels are higher, I may make a choice to not eat the full amount of matzo that tradition says you should eat.

Traditionally, matzo ball soup was a Passover meal, consumed in remembrance of the unleavened bread that Jews ate when they were fleeing Egypt. During Passover, Jewish people would buy Matzo bread from their local bakery and use day-old leftover crumbs to make the balls.

Traditionally, matzo ball soup was a Passover meal, consumed in remembrance of the unleavened bread that Jews ate when they were fleeing Egypt. During Passover, Jewish people would buy Matzo bread from their local bakery and use day-old leftover crumbs to make the balls.

Matzah, matzo, or maẓẓah (Hebrew: מַצָּה, romanized: maṣṣā, pl. : matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and five grains that, per Jewish law, are self-leavening) is forbidden.

Matzo. For reasons that are unknown to most Jews, some people willingly eat matzo at other times of the year. These matzo boxes are labeled “not kosher for Passover” and should not be eaten as a part of observing the holiday.

At that table, matzo balls serve as an Ashkenazi Jewish cultural symbol and reminder of past hardships — matzo representing the unleavened bread that the Jewish people ate in the desert to sustain themselves during their exodus from Egypt.