Traditional Matzo Ball Soup is a simple broth with dumplings made from matzo meal, eggs, water, and a fat, either oil, margarine, or chicken fat.
This recipe for Quinoa Matzo Ball Soup is vegan, so that means no eggs or fat from any animal here. I use flaxseed to help hold the balls together instead of egg. They also provide a little bit of fat, which happens to be the only type of fats we should really be concerned about getting enough of and that's the omega-3 fats.
Since matzo meal is a mixture of flour and water and I wanted this version to be gluten-free, I had to figure out an alternative. One of my go-to gluten-free flours is oat flour, but that would've been way too heavy here. I usually use quinoa flour in baked goods when I want to help make the dough lighter, so I thought that quinoa flakes could work well here.
Quinoa flakes are different than whole quinoa. The difference is like rolled oats versus steel-cut oats. They've been lightly steamed and flatten, so they cook extra fast.
Not all stores carry them, but you can look them in either the cereal section or "health food" section of your grocery store. If they don't sell quinoa flakes yet, try asking the grocery buyer to start stocking them. If not, you can click here to buy them online.
I haven't tried using quinoa flour to make these. It may work, but my guess the balls will be denser and heavier.
If you're celebrating Passover this week, I'm hoping you can get your hands on some quinoa flakes and enjoy this light and healthy plant-based Matzo Ball Soup!
By Chef Katie Mae
Makes about 5 servings | Ready in 45 minutes | Stores 3 days in fridge (balls kept separate)
FOR MATZO BALLS
FOR VEGETABLE SOUP
DIRECTIONS FOR MATZO BALLS
DIRECTIONS FOR VEGETABLE SOUP
Quinoa flakes are different than whole quinoa and are comparable to rolled oats. You can usually find them the cereal section of the grocery store or here on Amazon.
If making ahead of time, let the cooked matzo balls cool completely. Then cover until needed. Warm them briefly in the oven before adding them to the soup bowls.
The soup can also be made hours, or even a day in advance to let the flavors develop. Just before serving, bring it to a simmer. If necessary, you can thin it out with more water and adjust the seasoning to taste.