Vegan Matzo/Potato Ball Soup

I found a great matzo ball recipe I posted on my passover post yesterday but when I actually went to make it I realized we didn't have any quinoa flakes. I had to find a good substitute that's allowed on Passover (since the closest thing to the flakes is oats which are not OK to have!) So I settled for mashed potatoes! The best thing about these matzo balls is they are very easy, simple, and fast to make. They are made mostly of potatos, which holds them together surprisingly well and doesn't have all kind of unnecessary added ingredients in there. Vegan or not, give this a go... ours came out surprisingly well so I certainly approve!

Ingredients for the balls:

4 medium potatoes (or 6 small ones)

about 1 ½ cups of matzo meal
(can be made easily by throwing full matzah in a food processor)

Salt, black pepper and other seasonings of your choice

Ingredients for the soup:

1 and a half quarts of vegetable broth

Chopped up veggies of your choice, we used what we had on hand:
onions, scallions, carrots, fennel and beets
(Vary the amount based on if you like your soup mostly broth or if you like it full and rich of vegetables)

Handful of parsley

Salt to taste


Directions:

Boil potatoes for about 20 minutes in water on the stovetop. While they are cooking, chop up all your veggies.

Once potatoes are done, mash them up in a mixing bowl once soft, and mix in your 2 cups of matzo meal and spices.

Once cooled, form into tight small balls (about 2.5 inches in diameter each) and boil on the stovetop in a pot of water for another 20 minutes.

While they are cooking, also cook your vegetable broth in another large pot along with all your veggies and parsley. Add some salt to your liking to the whole vat, or you can wait to add it to individual servings. The soup is low in sodium without it. Once your balls are cooked, introduce them into the soup, serve and enjoy!