Getting ready for Passover means Kneidlach (or Matzo Ball) soup. You can smell the aroma in the air, and it's my kids' favorite! You actually don't have to wait for the holiday to enjoy it. It is super simple to make and deliciously amazing.

In the process of writing my first vegan cookbook "Oy Vey Vegan," I recreated the traditional matzo ball soup. I couldn't be happier with the result. The texture is somewhere between kneidlach and gnocchi, which I love! It melts in your mouth, and the flavor / spices are perfectly seasoned and decadent.

Happy Passover!

If you want to see me make this recipe on TV click here

Ingredients

3 red potatoes, peeled, cooked and mashed (1 1/4 cup)

1/2 cup matzo meal (or 1/2 cup almond flour for a gluten free version)

2 tablespoons arrowroot

1 tablespoon onion powder

1/2 teaspoon kosher salt

sprinkle of black pepper

1 tablespoon dried parsley

1 tablespoon nutritional yeast

2 tablespoons olive oil

2 tablespoons club soda

Directions

Mix all the ingredients in a bowl and place in the fridge for about half an hour or overnight.

Create balls from the dough, and cook them in the boiling soup. When they float they're ready.

Take them out as soon as they are ready. (to prevent them from falling apart). When you are ready to serve, simply add 2-3 balls into a serving plate, pour the soup on top and serve.

You can add it to any vegetable soup.

Tip: you can also boil the balls in plain water with 1 teaspoon salt.

Make sure that the boiling soup or water is not heavily bubbling. Lightly boiling is better to help keep the balls from falling apart.

Kneidlach / Matzo Ball (20 balls)