Quinoa Matzo Ball (Kneidlach) and Vegetable Soup (38 balls)

This is a great option for a vegan matzo ball. The balls are baked in the oven and the main ingredient is quinoa. The method of cooking here is different than the traditional one when you boil them in the hot soup, as you've seen in my earlier matzo ball recipe. Both are delicious but completely different in texture. It is truly a matter of taste, some people prefer the quinoa based and some prefer the potato base. 

Give it a try and let me know.

 

Ingredients:

Kneidlach:

1 1/2 cups quinoa flakes

1 cup matzo meal

1 tablespoon onion powder

1 tablespoon nutritional yeast

2 cups boiling water

Salt

Pepper

1 1/2 tablespoon olive oil

Soup:

10 cups water

2 parsnips, sliced

2 carrots, sliced

1 head of celery stalks, (about 10 individuals) sliced

1 cup garbanzo beans, cooked

1 tablespoon vegetable base

Salt 

Pepper

1/2 cup Parsley, chopped

 

Directions:

Kneidlach:

Heat oven to 375°F

Mix all the ingredients in a bowl and place in the fridge for about 20 minutes.

Next, roll small balls from the dough and place on a baking sheet, bake for about 20 minutes.

Soup:

Take a large pot and add all the ingredients. Bring to a boil, then lower to low, and cook for about 20-30 minutes.

Serving suggestions:

Take a soup plate, add 4 mini kneidlach, pour some soup with the vegetables, sprinkle some chopped parsley and serve.