Ingredients
Scale
- ½ cup matzah meal
- ¼ cup potato starch
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup aquafaba (chickpea water)
- 2 Tbsp vegetable oil
- chopped fresh dill or other herbs, chopped scallions and/or grated ginger (optional)
- water, for boiling
Instructions
- Combine matzah meal, potato starch, baking powder, salt and pepper in a mixing bowl. (You can also add chopped scallions, fresh dill or other herbs and/or grated ginger, if desired.)
- In a separate bowl, combine aquafaba and oil. Add to matzah meal mixture and mix with a fork until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes-1 hour.
- Bring a pot of lightly salted water to a boil.
- Roll your matzah balls (this recipe yields six medium-size balls), add to the pot and reduce heat to medium-low. Cover and cook for 10 minutes.
- Serve in vegetarian broth with vegetables and noodles if desired.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ashkenazi