I’ve been eating matzoh balls my whole life, and I’m usually disappointed. I never liked the fluffy kind. I much prefer the smaller, harder ones. It’s so easy to make vegan versions of this recipe that usually uses eggs.
Make sure you cook these separately from the soup.
Here is my simple recipe for delicious matzoh balls:
Makes 2 dozen matzoh balls
One drained package of silken tofu (1 1/2 cups)
2 cups matzo meal
1 tablespoon olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
garlic powder, oregano to taste
1/4 cup water
Mixed all ingredients in a large bowl. You can use an electric mixer if it is available.
Form 1 inch balls
Boil the balls for 30-40 minutes in a medium pot of vegetable broth.
Keep balls refrigerated in a sealed container in the refrigerator overnight if they are not served immediately. Heat them in a pot of broth.