Behold the ultimate comforting classic—in all its 100% Plant Chicken glory. This soup brings together the fluffiest matzo balls (free of schmaltz and eggs), tender Daring Original Pieces, plus a whole lot of veggies and dill. Talk about a ballin’ new tradition.
4Serves
45 minCook
10 minPrep
In a large bowl, whisk together the matzo meal, flour, arrowroot starch, dill, kosher salt, and black pepper until fully combined.
In a measuring cup, stir together the hot water and bouillon until completely dissolved, then whisk in the oil. Carefully pour the liquid ingredients into the dry ingredients, and stir together using a rubber spatula until fully combined. Cover, and refrigerate for at least thirty minutes to allow the matzo to fully hydrate.
While the matzo ball dough rests, place a deep skillet or dutch oven over medium-high heat, with 2 tsp vegetable oil. When hot, add the Daring Original Pieces in one even layer. Sear for 5-6 minutes on each side, or until just golden brown. Reserve on a plate until ready to serve.
Wipe out the pan and add the remaining 2 tsp vegetable oil. When hot, add the onion, carrots, and celery, along with the salt, and stir to combine. Reduce heat to medium, and sauté, stirring frequently, for 5-6 minutes or until the onion is translucent.
Add the vegetable stock, and bring to a boil. Reduce heat to low, cover, and let the broth and vegetables cook while you finish the matzo balls.
After the dough has rested, fill a large pot with two inches of water, and salt generously. Place the pot over high heat until nearly simmering, then turn heat to medium-low.
To form the matzo balls, scoop out even portions of the matzo dough. Roll into about 10-12 1” balls — you can make them larger or smaller depending on your personal preference. Carefully submerge the matzo balls in the hot, salted water, and allow them to cook for 20-25 minutes, or until firm and slightly puffed. Pay attention to make sure the water never boils, as boiling has the potential to break the matzo balls up.
When the matzo balls have cooked, add the seared Daring to the soup mixture, and stir. To serve, ladle the soup mixture evenly into four bowls, and divide the matzo balls among the hot soup bowls. Top with dill and black pepper, and serve immediately.
