LTH Home

Vegetarian Matzoh Ball Soup Like Grandma Made?

Vegetarian Matzoh Ball Soup Like Grandma Made?
  • Forum HomePost Reply BackTop
  • Vegetarian Matzoh Ball Soup Like Grandma Made?

    Post #1 - April 3rd, 2012, 8:17 pm
    Post #1 - April 3rd, 2012, 8:17 pm Post #1 - April 3rd, 2012, 8:17 pm
    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???
  • Post #2 - April 4th, 2012, 12:07 am
    Post #2 - April 4th, 2012, 12:07 am Post #2 - April 4th, 2012, 12:07 am
    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?
    "To get long" meant to make do, to make well of whatever we had; it was about having a long view, which was endurance, and a long heart, which was hope.
    - Fae Myenne Ng, Bone
  • Post #3 - April 5th, 2015, 8:58 am
    Post #3 - April 5th, 2015, 8:58 am Post #3 - April 5th, 2015, 8:58 am
    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,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #4 - April 5th, 2015, 9:09 am
    Post #4 - April 5th, 2015, 9:09 am Post #4 - April 5th, 2015, 9:09 am
    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.
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #5 - April 5th, 2015, 10:04 am
    Post #5 - April 5th, 2015, 10:04 am Post #5 - April 5th, 2015, 10:04 am
    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?)
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #6 - April 6th, 2015, 9:12 pm
    Post #6 - April 6th, 2015, 9:12 pm Post #6 - April 6th, 2015, 9:12 pm
    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.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #7 - April 7th, 2015, 8:41 am
    Post #7 - April 7th, 2015, 8:41 am Post #7 - April 7th, 2015, 8:41 am
    http://www.seriouseats.com/2015/04/how- ... balls.html

    According to this recipe, seltzer water or baking powder= floaters.
  • Post #8 - April 16th, 2019, 1:35 pm
    Post #8 - April 16th, 2019, 1:35 pm Post #8 - April 16th, 2019, 1:35 pm
    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.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #9 - April 16th, 2019, 4:02 pm
    Post #9 - April 16th, 2019, 4:02 pm Post #9 - April 16th, 2019, 4:02 pm
    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/
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #10 - April 17th, 2019, 7:36 am
    Post #10 - April 17th, 2019, 7:36 am Post #10 - April 17th, 2019, 7:36 am
    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.
    "Very good... but not my favorite." ~ Johnny Depp as Roux the Gypsy in Chocolat
  • Post #11 - April 17th, 2019, 10:11 am
    Post #11 - April 17th, 2019, 10:11 am Post #11 - April 17th, 2019, 10:11 am
    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).
  • Post #12 - May 11th, 2019, 8:33 am
    Post #12 - May 11th, 2019, 8:33 am Post #12 - May 11th, 2019, 8:33 am
    ...and although original post is quite old: I was thrilled to find the Osem consomme parve and I believe it is vegan.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more