This simple-to-make vegan matzo ball soup recipe is just what you need this Passover. It’s a warm, comforting meal with fresh vegetables, a simple broth, and plump matzo balls!
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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 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 or egg-free and looking to make your favorite Passover recipe, this is it!
Low Calorie: This recipe is only 280 calories per serving with healthy vegetables and low-sodium vegetable stock.
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 one large onion, three large carrots, and three 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.
Flax Egg: Instead of a regular egg, a flax egg made up of ground flax seeds and water works to bind the ingredients with salt and black pepper.
Club Soda: Seltzer water helps give the matzo balls some leavening power without using a leavening agent such as baking soda or baking powder.
👩🏻🍳 How to Make Vegan Matzo Ball Soup
Step 1: Combine the ground flax and water in a small bowl. 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 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 one 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 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-bottomed large soup pot with a lid, such as a Dutch oven.
❓ Recipe FAQS
Yes, according to the package, the matzo meal is made from “unbleached, unbromated Passover wheat flour and water.” When creating the mixture for matzo balls, eggs and chicken fat are often added. So, while the mix is vegan, the traditional recipe for matzo balls is not. However, this vegan version uses flax eggs and olive oil to bind together the ingredients.
Matzo balls taste like crackers that have been mashed together. I know that doesn’t sound too appetizing, but it’s a lot like a dumpling soup or eating crushed saltines in your soup.
While I don’t recommend making matzo balls from crackers, if you’re really in a pinch, you could add the crackers to a food processor and crush them into a meal.
I recommend using ground flax and water to create flax eggs. If you don’t have ground flax, you can use ground chia seeds and water to create chia eggs.
🍽 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 easier to clean up. Use any 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
Refrigerator: Transfer your vegan matzo ball soup to an airtight container. Store for up to 4 days.
Freeze: Transfer the contents to a freezer-safe container. Make sure there is no air in the container. Keep in the freezer for 2 to 3 months.
Defrost: Defrost in the refrigerator overnight, and reheat over medium heat on the stove-top until warm.
Reheat: Warm in the microwave, over the stovetop until warm.
😋 More Vegan Jewish Recipes!
🎥 Video
Recipe
Vegan Matzo Ball Soup
Equipment
Ingredients
Soup
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small yellow onion diced
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 4 cups low-sodium vegetable broth
- 2 tablespoon fresh dill finely chopped
- ¼ teaspoon black pepper
Matzah Balls
- 3 tablespoon ground flax
- ½ cup water
- ¾ cup matzo meal
- 1 teaspoon salt
- 3 tablespoon club soda
- 2 tablespoon olive oil
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine the ground flax, and water. Whisk together and allow to sit for 10 minutes.
- While the flax eggs are setting, combine the matzo meal, salt, and pepper. Once the flax eggs have reached a gel-like consistency, add them to the matzo meal bowl, and stir to combine. Add the olive oil and the club soda. Fold together to combine. The mixture shouldn't be dry, but it also shouldn't be too wet. It should have a paste-like consistency. If it's too dry, add an additional tablespoon of club soda. Refrigerate for 30 minutes.
- While the matzo meal is cooling, prepare the vegetables. Mince the garlic, peel and chop the carrots, and dice the celery and onion.
- 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.
- Add the vegetable stock, chopped dill, and black pepper to the pot. Increase the heat, and bring to a boil.
- 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. Once all of the balls have been added, cover with a lid, reduce the heat, and simmer for 20 minutes.
- When ready to serve, add three matzo balls to each bowl of soup with the broth and vegetables. Top with fresh dill and serve.
Video
Notes
- 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 it into balls.
- Use a tablespoon scoop to measure the balls evenly.
- If you’d like to add some protein, add diced tofu to the soup after the matzo balls have simmered for 20 minutes.
- Use a heavy bottom large pot with a lid such as a Dutch oven.
- Keep in the refrigerator for up to 4 days.
- Freeze for up to 3 monhts.
Julie
I have been trying for years to find a great a vegan matzah ball recipe. I was so excited to find yours. I followed the recipe exactly and once again ended up with a pot of mush. Please advise me what I should do. Thanks.
Alison Corey
How did you form your matzo balls? Did you refrigerate the matzo dough before forming the balls?
Michelle
Perfectly warm and comforting with a great savory flavor
Shadi Hasanzade
It’s still a bit chilly here and a bow of soup like this would be perfect for the evening!
Beth Sachs
Such a tasty but filling soup! A great lunch recipe.
Savita
The ball soup looks so delicious and easy. Need to give it a try.