Matzo Balls

Makes 12-14 balls (about 1.5”)

Ingredients:

1 (12-ounce) package firm silken tofu (like Mori-nu) 

½ cup vegetable broth

1 cup quinoa flakes

½ cup matzo meal

2 tbl onion, finely chopped

2 tbl fresh parsley, finely chopped

½ tsp ginger

¼ tsp ground nutmeg

¼ tsp paprika

---

Directions:

• Drain the water from the tofu, crumble into a food processor, add ½ cup broth and purée until smooth.

• In a large bowl combine the quinoa flakes, matzo meal, onion, parsley, and all the spices.

• Add the puréed tofu to the bowl and mix thoroughly making sure that everything is moist.

• Put the mixture in an airtight container and refrigerate for as long as possible. Overnight is best If you are
short on time, 1 hour minimum. This is a very important step, you should not skip!

• Before you begin forming balls, put a large stockpot on the stove with enough water to fit all the matzo
balls with little touching. (approximately 8 cups water). Cover and bring water to a boil.

• Moisten hands with a little water and begin forming tightly packed, walnut-size balls, once you’ve made
all the balls you want to cook, begin dropping them into the boiling water. One or two at a time, taking
your time to keep space between each ball. Cover the pot, lower the heat to a simmer for 40 minutes.

• Try not to peek, or remove lid until the time is up, you will see matzo balls will have floated to the top.

• When you take off the lid, the balls will drop back down to the bottom of the pot.

• Matzoh balls can sit in the cooking liquid until you are ready to serve with broth.

• Serve in vegetable broth, with vegetables of your choice. Carrots, celery, parsnips, fresh dill are my
favorite additions.

Chefs note: Gluten-free version, replace the ½ cup matzoh meal with quinoa flakes.