Vegan Matzoh Ball Soup

     It’s that time of year.  When the Jews and Jewesses* of the world cast away some of the luxuries of food yet somehow still make even more amazing, symbolic and delicious meals.  Passover.  Out here in SLC I have yet to meet a single Jew or Jewess, and I have been missing the company, traditions and of course the foods of their rich culture.  So I created a little taste of the tradition for myself.  
     I’ve been making this soup for several years.  Traditionally the soup is made with chicken broth and a dumpling like balls made from matzoh meal and eggs.  Somewhere in my vegan interpretation I mixed up matzoh meal (the flour used to make matzoh) with matzoh farfle (broken pieces of matzoh) .  So in my version of this classic dish I use crushed whole wheat matzoh, which makes for a slightly more texturized and dense ball that I really enjoy..

the balls:
dry ingredients: (mix in a large bowl)
1 package whole wheat matzoh, crumbled
salt and peppa to taste

wet ingredients: (blend together in food processor)
12oz Package silken tofu
2 Tablespoons olive oil
2 c vegetable stock

Mix together wet and dry ingredients and let dough chill for about an hour. 
(In the mean time prepare the broth)  when dough is chilled form into hand sized balls. 

broth ingredients:
4 c vegetable stock, water as needed
1 carrot finely shredded
2 celery spears finely shredded
1 1/2 onion thinly sliced
fresh dill
salt, peeper, brags to taste

Add thinly shredded carrots and celery and thinly sliced onion and chopped fresh dill to vegetable broth on medium heat.  (again this differs from tradition but I like veggies.  by prepping the vegies so thin and delicate they blend with the broth.)  When broth is bubbly and tasty add balls and cook until they are thoroughly warmed.  Serve hot to friends and family.