Can you make matzo balls without eggs

Still we were determined. No, just no. Our attempts included the PETA matzo ball recipe, the recipe posted on Tablet , which includes aquafaba so may not be OK for all observant Passover celebrants , and the recipe from The Edgy Veg , which uses seltzer and a healthy amount of potato starch.

There were others but really, how many can be tried at once. The verdict? Both the PETA recipe and the Tablet recipe turned out balls that were flavorful, not too dense yet held together. Once they have firmed up, you can put them back in the soup without any fears. I actually figured out the part about taking them out to let them harden by accident. In one of my attempts, I decided to get rid of a batch because they were falling apart.

They tasted good, so I just put them on the side to try to figure out what to do with them. When I had a chance to get back to them, they were the perfect consistency. I love a story with a happy ending. While testing out this recipe, on one of the rounds I used olive oil. I personally feel that olive oil has too strong a flavor. I use canola oil, but any light oil should do. Average rating 4. Vote count: No votes so far! Be the first to rate this post. I want to wish you and your family a healthy, happy passover also, Rena!

May we all meet in Israel next year, and may we all live to see peace in the Middle East…. Sorry that I miss your comment. Thank you so much! We had a wonderful Passover. I hope you did as well. It would be wonderful for us all to meet in Jerusalem next year! Amen to peace in the Middle East! Have you tried Quinoa flakes? You can use quinoa which can be used on Passover.

Also, use the very light olive oil. That had no flavor in it. But the baking soda is an interesting idea! The quinoa flakes are supposed to be a binding agent. Maybe you can use one half cup quinoa and one half matzo meal. I never thought about Quinoa flakes. I was looking for a recipe for egg-free because of allergies matza balls, not necessarily vegan. Also, they were not at all fall-apart-y after 20 minutes cooking.

Thank you for this recipe. I did lose quite a bit of my batch during the actual cooking process they DID fall apart sadly but the ones who survived the heat DID taste lovely. Anyone have any other ideas for keeping them bound together? I think i will try baking next time instead of boiling. Thank you again. You should only loose a little bit. I baked them the second time and they turned out perfectly with nothing lost!!!

Did you put them in the soup or eat them as is? You need just enough to submerge your matzo balls. They will expand slightly when cooked. Drop the balls into your broth, and simmer for 25 minutes. Keep an eye on them and make sure the broth stays at a very gentle simmer; the matzo balls are fragile and a rolling boil will agitate them too much.

Remove the matzo cooked matzo balls with a slotted spoon and allow to cool for about 15 minutes. They will be quite soft initially, but will firm up as they sit exposed to air. You can also make these the day before serving and gently reheat them in the soup.

For the Soup You can make this soup ahead of time, or start to prepare it while your matzo ball dough is chilling. Pour in vegan chicken broth, add poultry spice and Bay leaf and bring to a boil. Reduce heat to low, cover and simmer for at least 20 minutes.