Vegan Matzo Ball Soup

This simple-to-make vegan matzo ball soup recipe is just what you need this Passover. With fresh vegetables, in a simple broth, and plump matzo balls, it’s a warm and comforting meal!

This recipe is inspired by the matzo ball soup I had growing up with my best friend. I myself, am not Jewish, however, my best friend welcomed me into their traditions, and taught me to love their traditional Passover recipes.

Matzo ball soup is such a comforting meal. It’s got chunks of veggies, in a simple broth, with plump and flavorful balls made from matzo meal and spices.

The traditional recipe uses chicken broth, and eggs to bind the matzo meal. This recipe uses the same vegetables and herbs but uses vegetable broth, and flax eggs to bind the matzo meal. I’m certain you’ll find this vegan version to be just as good as your bubbe’s!

💗 Why You’ll Love This Recipe

Vegan and Egg-Free: If you’re vegan and/or egg-free, and looking to make your favorite Passover recipe, this is it!

Low Calorie: With healthy vegetables and low-sodium vegetable stock this recipe is only 280 calories per serving.

Warm and Comforting: This soup is super delicious, warm, and family-friendly.

Easy to Make: While the total time is over an hour, because your matzo meal needs to chill for 30 minutes, and the balls need to simmer in the broth for 20 minutes, the hands-on time is minimal.

🥣 Ingredients and Notes

Vegetables: You will need 1 large onion, 3 large carrots, and 3 celery stalks. This combination is also known as a mirepoix. I recommend sticking to this simple combination rather than getting creative, as this is really what makes this recipe true to the original.

Seasoning: Fresh dill, garlic, and black pepper make up the spices and seasoning. One bunch of dill with stems removed is needed. If you prefer, you can be a little more creative here. You can use parsley instead of dill, or add a bit more salt if it needs more seasoning.

Matzo Meal: Use matzo meal, not matzo crackers for this recipe. The matzo is seasoned with a bit of pepper.

Flax Egg: Instead of using a regular egg, a flax egg made up of ground flax seeds and water works to bind the ingredients together with salt, and black pepper.

Club Soda: Seltzer water helps to give the matzo balls some leavening power without the need to use a leavening agent such as baking soda or baking powder.

📋 Instructions: Vegan Matzah Ball Soup

Step 1: In a small bowl, combine the ground flax, and water. Whisk together and allow to sit for 10 minutes.

Step 2: While the flax eggs are resting, combine the matzo meal, salt, pepper, and baking powder. Once the flax eggs have reached a gel-like consistency, add them to the matzo meal bowl, and stir to combine. Add a tablespoon of oil. Fold together to combine. Then add the club soda. The mixture shouldn’t be dry, but it also shouldn’t be too wet. It should have a paste-like consistency. Refrigerate for 30 minutes.

Step 3: While the matzo meal is chilling, prepare the vegetables. Mince the garlic, peel and chop the carrots, and dice the celery and onion.

Step 4: Add 1 tablespoon of olive oil to a heavy bottom pan over medium heat. Add the garlic, onion, carrots, and celery. Sauté until onions are translucent, about 3-5 minutes.

Step 5: Add the vegetable stock, chopped dill, and black pepper to the pot. Increase the heat, and bring to a boil.

Step 6: Once the matzo meal mixture has chilled and stiffened. Use a cookie scoop, to scoop the matzo meal and form it into balls. Add each ball to the broth. You should get 12 balls in total. Once all of the balls have been added, cover with a lid, reduce the heat, and simmer for 20 minutes.

Step 7: When ready to serve, add three matzo balls to each bowl of soup with the broth and vegetables. Top with fresh dill. Enjoy!

👩‍🍳 Expert Tips

• If the dough is too dry after you add the club soda, add an additional tablespoon or two, one at a time until the mixture forms a thick paste.
• Be sure to refrigerate the mixture before forming into balls.
• Use a tablespoon scoop to measure the balls evenly.
• If you’d like to add some protein, add diced silken tofu to the soup, after the matzo balls have simmered for 20 minutes.
• Use a heavy bottom large soup pot with a lid such as a Dutch oven.

❓ Recipe FAQS

🍽 Serving Suggestions

Matzo Ball Soup has a mild flavor, and is surprisingly filling! Here are a few serving suggestions that go well during Passover.

• Roasted Vegetables: Depending on how many people I’m serving, I prefer to roast my vegetables in the air fryer because it’s much faster, and easy to clean-up. Use any type of vegetable you like such as broccoli, cauliflower, carrots, or mixed vegetables.
• Mashed Potatoes: Another comforting side dish, these almond milk mashed potatoes are vegan and gluten-free.
• Spinach Salad: A light spinach or kale salad is a refreshing side dish. Pair with your favorite vegetables, fresh berries, chopped nuts, and a simple vegan salad dressing like this homemade Italian Dressing.
• Bulgur Pilaf: Made from bulgur wheat, chopped onions, and vegetable stock, this is a healthy and filling side dish.

❄️ Store and Keep

Transfer your vegan matzo ball soup to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave, over the stovetop until warm.

You can freeze this soup, by transferring the contents to a freezer-safe container. Make sure there is no air in the container. Keep in the freezer for 2-3 months. Defrost in the refrigerator overnight, and reheat over medium heat on the stove-top until warm.

More Vegan Jewish Recipes!

• Vegan Challah Bread by Domestic Gothess
• Vegan Latkes by Short Girl Tall Order
• Vegan Sufganiyot (Jelly Donuts) By Zardy Plants