Vegan Matzo Ball Soup

In a small pan over medium-high heat, heat the olive oil (1 teaspoon). Add the onion (0.25 cup) and garlic (2 clove) and saute for 2 to 3 minutes or until the onions are translucent and tender. Remove from heat and set aside. Start 3m timer

In a food processor, add the soft silken tofu (1 package) and olive oil (0.25 cup) and process until smooth.

Transfer the tofu mixture and the sauteed vegetables to a large mixing bowl. Add the parsley (0.5 teaspoon), matzo meal (1 cup), baking powder (1 teaspoon), nutritional yeast (1.5 tbsp), and salt (1 teaspoon), and mix together until thoroughly combined. Move the mixture into an airtight storage container and freeze it for 1 hour. You can also refrigerate overnight if making it the night before. Start 60m timer

Shortly before you take the dough out of the freezer, heat the olive oil (2 tbsp) in a large pot over medium-high heat. Add the yellow onion (1 large), carrots (3 medium), celery (2 rib), garlic (2 clove), and leaf (1 bay), and saute for 3 to 4 minutes or until the onions are translucent and tender. Add the water (6 cup) and no-chicken better than bouillon (1.5 tbsp), cover, and lower to a simmer. Start 4m timer

Remove the dough from the freezer and form matzo balls that are about inch (2)es.

Place the matzo balls into the broth, bring to a boil, cover, and reduce to a simmer for 45 minutes. Start 45m timer

Garnish with [salt to taste], [pepper to taste], [dill to garnish] and [parsley to garnish]. Serve immediately.