These vegan matzo balls make use of freshly made matzo (it’s SO easy but using pre-made matzo meal is always ok!) and flax eggs + arrowroot as a binder. We’re throwing in parsley because I love a bitter herb, but if you have other delicate greens like cilantro or dill on hand, feel free to add in a mix and get creative! Another twist on this dish is the tomato broth with carrots, celery, onion, and shiitake. The extra acidity elevates the hearty matzo balls and will make you wonder why you don’t eat more unleavened bread.
I recommend eating these matzo balls fresh. There’s a chance you won’t even have leftovers to worry about, but make sure to store everything separately. While this recipe is Passover perfect, you can enjoy a vegan matzo ball soup literally any day of the year. Here’s to more matzo, please!
Chag Pesach Sameach!





