The "Vegan Matzo Ball Soup" (page 150) is a two-part recipe. The soup, which I am reviewing here, and the matzo balls, which I reviewed above. While the matzo balls were baking in the oven, I prepared this very simple, but very delicious soup to go with them. The soup portion is like a heavy broth, or a light soup, however you want to look at it, and depending on what you use for the broth portion probably determines a great deal about how good it will taste in the end. I used a powdered vegan "chicken" flavored broth made by Frontier Foods which I really like, and it was the perfect choice for this preparation. The ingredients are simple - broth, onion, carrot, celery, and some spices. I omitted the oil called for to sauté the onions, and that was the only change required to keep it on plan.
I placed the baked matzo balls in a bowl, ladled the soup over them, and enjoyed one of the most warming, comforting soups I've had for a long time! I can see myself making this recipe quite often, especially over the winter months.