Soup:
2 cups Imagine Organic No Chicken Broth
3 cups veggie stock (I like Better than Bullion's Veggie stock)
2 good sized carrots, chopped
1/2 a medium onion, preferably yellow or Vidalia
2-3 tsp of dill
1 tsp salt
Veggie oil
one can Companion Peking Vegetarian Roast Duck (Mock Duck), cut into bite-sized pieces.
(Mock Duck is wheat gluten) though you can use Chicken style seitan, I prefer the canned Mock Duck sue to its seasoning. Canned Mock Duck can be found at Asian markets, though many natural foods stores are starting to carry it. The Companion brand is the one my local co-op carries, and I use it in everything- very tasty stuff.
Matzo Balls:
I know you can makes these from scratch... but I usually use a mix, like Manischewitz which takes egg, oil, and the mix. Very easy. For one batch of soup, I make one batch of Matzo Balls- I think one batch is two eggs, several Tbsp of oil, and 1/2 cup of mix, but don't trust my memory, check the box.
If you want to make this Vegan, make the Matzo Balls from Vegan with a Vengeance, which are made with silken tofu instead of egg.
Make up the Matzo mix first, since it needs to chill in the fridge for 20-30 minutes after mixing. Start the water boiling for the Matzo balls just before you start on the soup, so the water is boiling when you've finished mixing up the soup.
Mince the onion, and in your soup pot, fry with a little oil until translucent. Add the carrots, salt, and dill. After sautéing for several minutes, add the mock duck. Sauté until the mock duck has gotten a tiny bit crispy and browned, adding more oil if you need to. Add the 5 cups stock, bring to a boil, then simmer while you make the Matzo Balls (about 30 minutes).
Once the soup is started, take your Matzo mix out of the fridge, roll into 1 inch balls, and drop into the boiling water. Cover, reduce the heat, and cook COVERED for 20 minutes. DON'T TAKE THE COVER OFF THE MATZO BALLS WHILE THEY'RE COOKING!!! That lets the magic out.
Once the Matzo Balls are done (and fluffy!!), serve the soup, add the Matzo Balls to each bowl.
This recipe is perfect for two hungry people with a tiny bit leftover.
I must add, I was raised Catholic, not Jewish, but you just can't go wrong with Matzo balls. I've also come to have a great appreciation for Kosher labeling, since it's a clue about whether or not there's dairy in something. Not foolproof, but a good clue.
2 cups Imagine Organic No Chicken Broth
3 cups veggie stock (I like Better than Bullion's Veggie stock)
2 good sized carrots, chopped
1/2 a medium onion, preferably yellow or Vidalia
2-3 tsp of dill
1 tsp salt
Veggie oil
one can Companion Peking Vegetarian Roast Duck (Mock Duck), cut into bite-sized pieces.(Mock Duck is wheat gluten) though you can use Chicken style seitan, I prefer the canned Mock Duck sue to its seasoning. Canned Mock Duck can be found at Asian markets, though many natural foods stores are starting to carry it. The Companion brand is the one my local co-op carries, and I use it in everything- very tasty stuff.
Matzo Balls:
I know you can makes these from scratch... but I usually use a mix, like Manischewitz which takes egg, oil, and the mix. Very easy. For one batch of soup, I make one batch of Matzo Balls- I think one batch is two eggs, several Tbsp of oil, and 1/2 cup of mix, but don't trust my memory, check the box.
If you want to make this Vegan, make the Matzo Balls from Vegan with a Vengeance, which are made with silken tofu instead of egg.
Make up the Matzo mix first, since it needs to chill in the fridge for 20-30 minutes after mixing. Start the water boiling for the Matzo balls just before you start on the soup, so the water is boiling when you've finished mixing up the soup.
Mince the onion, and in your soup pot, fry with a little oil until translucent. Add the carrots, salt, and dill. After sautéing for several minutes, add the mock duck. Sauté until the mock duck has gotten a tiny bit crispy and browned, adding more oil if you need to. Add the 5 cups stock, bring to a boil, then simmer while you make the Matzo Balls (about 30 minutes).
Once the soup is started, take your Matzo mix out of the fridge, roll into 1 inch balls, and drop into the boiling water. Cover, reduce the heat, and cook COVERED for 20 minutes. DON'T TAKE THE COVER OFF THE MATZO BALLS WHILE THEY'RE COOKING!!! That lets the magic out.
Once the Matzo Balls are done (and fluffy!!), serve the soup, add the Matzo Balls to each bowl.
This recipe is perfect for two hungry people with a tiny bit leftover.
I must add, I was raised Catholic, not Jewish, but you just can't go wrong with Matzo balls. I've also come to have a great appreciation for Kosher labeling, since it's a clue about whether or not there's dairy in something. Not foolproof, but a good clue.
