Vegetarian Matzoh Ball Soup Like Grandma Made?

Okay, grandma never made it, and certainly not my grandmothers, neither of whom were Jewish, but my son is bringing his vegetarian girlfriend to Passover Seder, and really wants her to experience the deliciousness of matzoh ball soup as a part of her first seder.

I guess the good news is, she has nothing to compare it to, never having eaten matzoh balls, vegetarian or otherwise. Though she's a good cook, and made a fabulous vegetarian onion soup for us a couple weeks ago.

We're making a vegetable tsimmes, potato kugel, and haroset and other vegetarian items, along with brisket, in case the context is relevant.

But help! Can anyone point me to a really delicious vegetable stock recipe worthy of matzoh balls???

I couldn't find any specific recipes for matzoh ball soup, but veggies often sub vegetable stock or broth for a meaty broth/ stock. Could you share the recipe sources for the other dishes?

Hi,

IN the past there has been discussion of floaters and sinkers related to matzoh balls.

Recently someone commented sinkers occur when the matzoh balls are made in advance. If they are fresh, they will not sink.

I prefer floaters. I also have need to make some in advance, am I guaranteed a sinker by making matzoh balls in advance?

I also tend to make smaller balls, like the size of a golf ball rather than a tennis ball.

Regards,

I made my jalapeño and dill golf ball sized matzah balls in water on Friday morning. Stored them solo in the fridge. They were reheated in my vegetable soup and served at my Seder last night. All remained as floaters.

Cathy2 wrote:Hi,

IN the past there has been discussion of floaters and sinkers related to matzoh balls.

Recently someone commented sinkers occur when the matzoh balls are made in advance. If they are fresh, they will not sink.

I prefer floaters. I also have need to make some in advance, am I guaranteed a sinker by making matzoh balls in advance?

I also tend to make smaller balls, like the size of a golf ball rather than a tennis ball.

Regards,

Nope. for instance my sister brought broth & matzo balls from E&M. Big (squash ball sized) floaters, obviously pre-prepared.
It's going to depend on the amount of shortening and liquid added, and fluffing it up with the paddle on the mixer, just like with tamales (remember that a pinch of tamale dough should float).

Forming and refrigerating will improve the likelihood of sinkers, but probably more schmaltz is the trick for a good dense m-ball.
(can you tell we like sinkers here?)

Less handling makes them lighter and more likely to float.
Also it's important not to add too much matzo meal.
At first it will appear too loose, but after it sits in the frig for 30 min per directions,
It will be just right.

http://www.seriouseats.com/2015/04/how- ... balls.html

According to this recipe, seltzer water or baking powder= floaters.

dagrassroots wrote:http://www.seriouseats.com/2015/04/how-to-make-the-best-matzo-balls.html

According to this recipe, seltzer water or baking powder= floaters.

This is correct, using carbonation and/or baking powder makes them fluffier.
However I don't think baking powder is KFP.

irisarbor wrote:However I don't think baking powder is KFP.

Surprisingly there is some disagreement over that.
https://toriavey.com/toris-kitchen/floater-matzo-balls/

I am a big soup fan and especially French Onion.

A few years ago I enjoyed a French Onion that appeared to be made with a Vegetable Broth. Unless you were tasting very closely you might of not been able to tell. Worked very well!

This broth was substituted for a beef broth and I am not sure how it would fare in the place of a chicken broth.

I have been planning to experiment but haven't gotten around to it.

irisarbor wrote:

dagrassroots wrote:http://www.seriouseats.com/2015/04/how-to-make-the-best-matzo-balls.html

According to this recipe, seltzer water or baking powder= floaters.

This is correct, using carbonation and/or baking powder makes them fluffier.
However I don't think baking powder is KFP.

Haddar, Gefen and Mishpacha-banded baking powders are all available for passover use (with certification).

...and although original post is quite old: I was thrilled to find the Osem consomme parve and I believe it is vegan.