Kneidlach / Matzo Ball (20 balls)

Getting ready for Passover means Kneidlach (or Matzo Ball) soup. You can smell the aroma in the air, and it's my kids' favorite! You actually don't have to wait for the holiday to enjoy it. It is super simple to make and deliciously amazing. 

In the process of writing my first vegan cookbook "Oy Vegan," I recreated the traditional matzo ball soup in my vegan kitchen. I couldn't be happier with the result. The texture is somewhere between kneidlach and gnocchi, which I love! It melts in your mouth, and the flavor / spices are perfectly seasoned and decadent.

Happy (Vegan) Passover!



3 red potatoes, peeled, cooked and mashed (1 1/4 cup)

1/2 cup matzo meal

2 tablespoons arrowroot

1 tablespoon onion powder

1/2 teaspoon kosher salt


1 tablespoon dried parsley

1 tablespoon nutritional yeast

2 tablespoons olive oil

2 tablespoons club soda



Mix all the ingredients in a bowl and place in the fridge for about half an hour.

Create balls from the dough, and cook them in the boiling soup. When they float they're ready.

You can add it to any vegetable soup or wait for my next post with the soup recipe.