Day 21 Dinner - Matzo Ball Soup

Ingredients:
12.5 oz firm silken tofu
¼ c plus 2 Tbsp olive oil, separated
1 c matzoh meal
1 Tbsp nutritional yeast
1 tsp salt
½ tsp baking powder
½ tsp onion powder
½ tsp black pepper
½ tsp garlic powder
¼ tsp celery seed
2 Tbsp olive oil
1 large onion, chopped
2 medium carrots, chopped into half-circles
2 celery stalks, chopped into half-moons
1 handful fresh dill, chopped
6 c vegetable stock
salt and pepper to taste


Directions:

1. In a food processor, blend together tofu and ¼ cup oil.
   
   
2. Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
   
   
3. Place dough in an air-tight container and refrigerate overnight.
   
   
4. In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
   
   
5. Add dill and stock and set aside.
   
   
6. Using your hands or a cookie scoop, form mixture into 2″ balls.
   
   
7. Drop balls into broth.
   
   
8. Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes.
   
   
9. Season with salt and pepper to taste. Serve hot.
   
   

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