These vegan matzo balls make use of freshly made matzo (it’s SO easy and tastes infinitely better than the box stuff) and leftover aquafaba as a binder. (That’s the briny liquid from chickpeas.) You can DIY your own at home and keep a jar on hand for all your other plant-based baking and cooking. We’re throwing in parsley (because I love a bitter herb) but if you have other delicate greens like cilantro or dill on hand, feel free to add in a mix and get creative! Another twist on this dish is the tomato broth with carrots, celery, onion, and shiitake. The extra umami really elevates the matzo balls and will make you forget you even like unleavened bread.
I recommend eating these matzo balls fresh. There’s a chance you won’t even have leftovers to worry about, but make sure to store everything separately. While this recipe is Passover perfect, you can enjoy a vegan matzo ball soup literally any day of the year. Here’s to more matzo, please!