This is one of the most-requested (and searched) recipes in my repertoire. Matzoh-ball (or "Matzo" or "Matzah" however you grew up spelling it) soup is such a classic recipe, but finding a vegan one can be tricky.
I admit I originally struggled with veganizing the recipe and getting those tricky matzoh-balls to turn out anything CLOSE to the "original" - but I think we're pretty close here, finally. (Of course, even more traditionally, those matzoh-balls are cooked in chicken-broth, but obviously THAT part is easy enough to veganize). The secret ppears to be firming them up by baking in the oven JUST a little while. See? Like I said, not real "traditional", but they DO turn out, so don't complain...
I should also point out, that while I am not Jewish, the history and customs do fascinate me. I have several close friends who are Jewish, and we were discussing (mostly LAUGHING at) my matzoh-ball-veganization trials and I mentioned using tofu. Well! Evidently for Ashkenazi members, keeping Kosher at Holidays means no legumes... including tofu.
At any rate - Finally, with a lot of gooey, crumbly, mushy, trial-and-errors, I think we have a winner. Or maybe at least a fair substitute...
1/2 cup matzoh meal
2 Tbsp potato starch (yes, this is the only thing that works here, I tried other things, don't ask me what else you can substitute, because nothing else worked out for me, but hey - try whatever you want...)
2/3 cup water (minus about 2 tsp.)
1 tsp. oil
pinch (literally JUST a pinch) of baking soda
pinch of onion powder
pinch of salt
pinch (or two or three) of parsley
Mix all the above ingredients together until a good consistency dough for rolling into balls.
Should be like a soft, slightly sticky play-dough, softer if you want - the dough firms up as it sits and the matzoh absorbs liquid . Add a little more matzoh or liquid if needed for the right texture - and refrigerate for 1/2 hour.
Roll into about 16 small (walnut size) balls and drop into gently boiling vegetable or vegetarian-"chicken" broth or your own choice of homemade broth or any salty, seasoned water.
Turn down heat and simmer gently for 15 - 20 minutes.
Remove from water with slotted spoon and bake on an oiled rack (over a cookie sheet) for about 15 minutes at 350 degrees until they start to dry out.
Refrigerate at this point, out of broth, if you're not ready to use.**
When ready to use, warm in the oven covered with foil (or in the microwave *gasp*). Add to soup of your choice, heat through and serve.
My actual "soup" is nothing fancy - I usually throw a bunch of veggies - often just plain old frozen mixed veggies - in some simple vegetarian "chik-flavored" broth, cook 'till veggies are done and add the matzoh balls. There you have it - Matzoh Ball Soup!