Natalie Portman was a vegetarian for most of her childhood and adult life, but turned to a vegan lifestyle when she was 30 after reading Jonathan Safran Foer Eating animals. Like Jennifer Garner, the actress is now on her own home series Instagram Live where she puts up her favorite dishes, often with guest chefs joining her on Instagram Live to walk her through their recipes.
One of her favorites was a recent program, where she got a chance to cook with chef and author Joan Nathan. And Portman said the vegan matzo ball soup recipe taught by Nathan brings “comfort and joy. ”
Natalie Portman learned this vegan matzo ball soup recipe from ‘The Julia Child of Jewish Cooking’
Nathan joined Portman on September 13, 2020, a program of “Natalie’s Record.” In the video, Portman learned how to make the vegan recipe of Nathan ‘s own design, and received high praise for the chef.
“I am so excited today to be cooking with Joan Nathan, who is a legend about Jewish cooking,” Portman said. “She is called Julia Child of Jewish cuisine. And today, she’s going to teach us the matzo vezo ball recipe she created, which is very interesting. ”
The women collaborated on the video in honor of Rosh Hashanah.
“In the midst of all the loss and sorrow we suffer,” said Portman about her coronavirus (COVID-19) epidemic caption, “We need to remember to comfort ourselves and hope for a better new year. In honor of Rosh Hashanah, Jewish New Year, I am so thankful that Joan Nathan is sharing this vegan matzo ball soup recipe with us to bring us comfort and joy in 5781! ”
How to make Joan Nathan’s vezo matzo ball soup recipe
The first step of this recipe the combination is to make a matzo ball. In a medium bowl, combine the food matzo, parsley, potato starch, ginger, cilantro, dill, nutmeg, baking soda, baking powder, 2 teaspoons of salt, and 1/4 teaspoon of pepper. And then add the olive oil plus enough chickpea (aquafaba) liquid to make a sticky mixture that is about the texture of oatmeal. Freeze this for about half an hour.
While the matzo ball mixture cools, make the broth. To start, bring the vegetable broth to a boil in a large pot. Add carrots, celery, kohlrabi, leek, onion, olive oil, and garlic, then season with salt and pepper. Cover the pot and simmer until the vegetables are crisp-tender, which should take about 10 minutes. Remove from heat.
Once the matzo mixture is cooled, place the broth on a low simmer. Dip your hands into cold water and form 1 1/2-inch balls. This mixture should yield about 20 matzo balls.
Next, carefully add the matzo balls to the broth. Cover the pot, and simmer unbroken until the balls are tender, but firm. This should take about 20 minutes. Divide evenly among the bowls, and garnish with fresh herbs. To add more punch to the soup, you can add zhug or harissa.