Go Back
+ servings
Vegan matzo ball soup in white bowl.
Print Recipe
5 from 4 votes

Vegan Matzo Ball Soup

This simple to make vegan matzo ball soup is just what you need this Passover. With fresh vegetables, in a simple broth, and plumb matzah balls, it's a warm and comforting meal!
Prep Time15 minutes
Cook Time30 minutes
Chill30 minutes
Total Time1 hour 15 minutes
Course: Soup, Soups
Cuisine: Jewish
Diet: Vegan, Vegetarian
Servings: 4
Calories: 269kcal
Author: Alison Corey

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

Tips for Making Vegan Matzo Ball Soup
  • 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.

Nutrition

Calories: 269kcal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 622mg | Potassium: 263mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7674IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg