Turmeric Vegetable Matzo Ball Soup
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Classic matzo ball soup is dependably comforting. But if you’re looking to mix up your holiday menu, consider the turmeric vegetable matzo ball soup from Micah Siva’s new cookbook, Nosh: Plant-Forward Recipes Celebrating Modern Jewish Culture.
It stars vegan matzo balls, made with chickpea flour, ground flax seeds and aquafaba from canned chickpeas or white beans. “While not suitable for those who avoid kitniyot during Passover, these matzo balls can be enjoyed year-round,” Sivah writes. (Kitniyot refers to legumes and some grains, like beans, corn and rice.)
Don’t let the time commitment deter you: Most of it is hands-off resting time for the matzo balls. Once they’re prepared, the crowd-pleasing soup comes together in a single pot in just one hour.
Nosh: Plant-Forward Recipes Celebrating Modern Jewish Culture by Micah Siva. Published by The Collective Book Studio, 2024. Photos by Micah Siva.
Pot Roast Chicken with Fondant Potatoes, Herby Salsa and Roasted Garlic
215 calories
12g fat
24g carbs
4g protein
6g sugars
Vegan Matzo Balls (makes up to 12)
1 cup matzo meal
2 tablespoons chickpea flour
1 tablespoon ground flax seeds
1 tablespoon baking powder (kosher for Passover)
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
¼ cup extra-virgin olive oil
½ cup liquid from canned chickpeas or white beans (aquafaba)
⅓ cup seltzer water
3 tablespoons chopped fresh dill
Turmeric Vegetable Matzo Ball Soup
1 tablespoon extra-virgin olive oil
1 medium white onion, cut into ½-inch pieces
5 medium carrots, cut into ¼-inch pieces
3 stalks celery, cut into ½-inch pieces
4 garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more as needed
¼ teaspoon crushed red pepper flakes
9 to 10 cups vegetable broth, low-sodium if preferred
Juice of 1 lemon
½ cup chopped fresh cilantro
Vegan matzo balls, for serving
1. Make the matzo balls: In a medium bowl, whisk together the matzo meal, chickpea flour, flax seeds, baking powder, salt, garlic powder, black pepper and onion powder. Add the olive oil, aquafaba, seltzer and dill and stir until just combined. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
2. When you’re ready to cook, roll one heaping tablespoon of the mixture into a ball, approximately the size of a golf ball, and place it on a plate. Repeat with the rest of the mixture. Cover the balls with plastic wrap and return them to the fridge for 15 minutes.
3. Generously grease a steamer basket with oil. Set the steamer basket fitted with a lid in a large pot of water over medium-high heat and bring to a boil. Once the water is boiling, decrease the heat to medium-low and add the matzo balls to the basket. (They will not expand very much, so they can be placed close to one another.) Cover and steam for 25 minutes.
4. Carefully remove the matzo balls from the steamer basket using a spatula, then set them aside until you’re ready to serve. (To reheat the vegan matzo balls, add them to a greased steamer basket and steam until warmed through, 15 to 20 minutes.)
5. Make the soup: In a large pot, heat the olive oil over medium heat. Add the onion and cook until it begins to soften, 5 to 6 minutes. Add the carrots, celery and garlic and cook until they begin to soften, about 5 minutes.
6. Add the ginger, turmeric, cumin, paprika, salt, pepper and red pepper flakes and stir until combined. Pour in nine cups of the vegetable broth and bring to a boil. Decrease the heat and simmer, partially covered, for 25 minutes.
7. Remove from the heat. Taste the soup; if it is too salty or spicy, add the remaining cup of vegetable broth, as needed. Add the lemon juice and mix well. Season with salt and pepper to taste. Serve immediately with chopped cilantro and matzo balls or freeze the soup in airtight containers for up to six months.
