Egg-Free Dairy-Free Matzah Ball Soup

Ingredients

• 1 cup Matzah meal
• 1/4 cup Sparkling water
• 1/4 cup Unsweetened applesauce
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon White pepper
• 8 cups Chicken broth
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 2 tablespoons Fresh dill

Instructions

1. 1In a medium mixing bowl, combine the 1 cup matzah meal, 1/4 cup sparkling water, 1/4 cup unsweetened applesauce, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon white pepper. Stir with a spoon until all ingredients are thoroughly combined, then cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
2. 2Pour the 8 cups chicken broth into a large, heavy-bottomed pot and place it over high heat. Bring the broth to a rolling boil, which means it will be bubbling vigorously and continuously, reaching approximately 212°F (100°C); this will take about 10 to 15 minutes.
3. 3While the broth heats, prepare the vegetables: peel the 2 medium carrots and slice them into 1/4-inch (0.6 cm) thick rounds. Slice the 2 stalks celery into 1/4-inch (0.6 cm) thick pieces, and peel the 1 medium onion before cutting it into quarters.
4. 4Remove the chilled matzah mixture from the refrigerator. Lightly wet your hands with water, then scoop out approximately 1 tablespoon of the mixture and gently roll it between your palms to form a smooth ball. Repeat this process until all of the matzah mixture has been used, yielding about 12 to 16 matzah balls.
5. 5Carefully drop the formed matzah balls, one by one, into the vigorously boiling chicken broth. Immediately add the sliced 2 medium carrots, the sliced 2 stalks celery, and the quartered 1 medium onion to the pot. Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 30 to 40 minutes, maintaining a temperature of about 185-205°F (85-96°C).
6. 6The matzah balls are fully cooked when they have puffed up significantly and feel tender when pierced with a fork. Just before serving, stir the 2 tablespoons fresh dill into the soup. Ladle the hot soup and matzah balls into individual bowls.

Substitutions

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