Vegan matzo ball soup

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This is not your mother’s matzo ball recipe. In fact, it’s not my mother’s either. It’s my plant-based spin on one of the most quintessential (and delicious) Jewish dishes and probably one of my favorite meals. Vegan matzo ball soup was not a traditional fare in the midwest growing up. Usually made with chicken stock, smaltz, you name it, matzo ball soup is a celebration of rich, fatty flavor and our passage out of Egypt. This Passover must-have is the life blood of any seder, keeping folks from keeling over out of sheer hunger. (Not to mention it is THAT good.) I’m so excited to share this version, chock full of veggies, rich tomato broth, and vegan matzo balls that actually stay together! Who says we can’t cook up new traditions?

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prepared matzo balls
cooking matzo balls

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!

matzo ball soup ingredients
chopped vegetables
matzo ball ingedients
preparing matzo balls
matzo ball
matzo ball soup

Vegan matzo ball soup   by

This plant-based spin on the traditional Passover dish is a delicious addition to your seder. Vegan matzo ball soup you can make any time of year and impress your guests.

makes: approx 4 servings, makes 8 - 10 balls | prep time: 15 min | cook time: 25 min | total time: 40 min

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matzo ball soup

Ingredients

  • 2 flax eggs (2 tbsp flax meal + 1/4 cup water, mixed well)
  • 1/2 cup matzo meal (if using homemade matzo)
  • 1/4 cup arrowroot flour
  • 1 tsp kosher salt
  • black pepper to taste
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup packed minced parsley
  • 1/4 cup olive oil
  • 1/3 cup water

Vegetable soup

  • 2 medium carrots
  • 2 - 3 celery stalks
  • 1 yellow onion
  • 6-8 approx medium shiitake mushrooms
  • 2 tbsp approx olive oil
  • 1 can crushed tomatoes
  • 6 cups vegetable stock
  • 1 tsp kosher salt
  • 1 tbsp apple cider vinegar

To-Do's

To make the soup

  1. Wash and pat dry all vegetables. Halve carrots and slice into half circles. Slice celery, dice onion, and slice shiitakes. Add to a large bowl.
  2. Heat olive oil in large stock pot. Once hot, add in chopped vegetables, with kosher salt and stir occasionally for 4-5 minutes, until onions are fragrant.
  3. Add in tomatoes and stir to coat. 
  4. Add in vegetable broth and apple cider vinegar and let simmer on medium-low for 12-15 minutes, until carrots are fork tender. 
  5. While simmering, prepare matzo balls.

To make the matzo balls

  1. Make flax egg by combine flax meal and water in a small bowl. Mix well and let gel for 5 minutes.
  2. Fill a medium pan half way with water and add 2 tsp kosher salt. Bring to a boil.
  3. If making your own matzo meal, blend 3-4 pieces of matzo in a food processor until fine, with no large pieces. (Matzo meal = crushed up matzo.)
  4. Mince parsley. Add to large bowl. Add all other ingredients mix until thoroughly with a fork until well combined. 
  5. Scoop about 2 -3 tbsp worth of mixture and form into a tightly packed ball. Try and make sure there are no cracks. Place prepared ball on a clean plate. Repeat with the remaining mixture.
  6. Once boiling, reduce heat to medium and carefully drop in 3 – 4 matzo balls at a time to cook. Stir gently to make sure they do not stick to the bottom of the pan. Let cook 3 – 4 minutes. Balls will begin floating to the surface once they are ready. You may have some breakage due to the nature of vegan matzo balls so stir gently.
  7. Remove from water and strain. Add into prepared soup and enjoy! Best eaten immediately but you can store in a single layer in an airtight container in the fridge for 1 – 2 days. Store soup separately in the fridge and it will keep 3 – 4 days.
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