Vegan matzo ball soup

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 folx 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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vegan matzo ball mixture
cooking vegan matzo balls

These vegan matzo balls make use of freshly made matzo (it’s SO easy and tastes infinitely better than the box stuff) and leftover aquafaba as a binder. (That’s the briny liquid from chickpeas.) You can DIY your own at home and keep a jar on hand for all your other plant-based baking and cooking. 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 umami really elevates the matzo balls and will make you forget you even like 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 Sameach!
Hawnuh Lee

Vegan matzo ball soup   by

This is a plant-based spin on the traditional Passover dish! Delicious, umami, and vegan you'll want to make this more than once a year.

makes: approx 4 servings | prep time: 15 min | chill: 30 minutes | cook time: 20 min | total time: 35 min

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vegan matzo ball soup


  • 1/2 cup matzo meal (from matzo recipe)
  • 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 aquafaba (homemade from cooked chickpeas or from a can)

Tomato based vegetable soup

  • 2 medium carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 1/2 yellow onion, thinly sliced
  • 2 tbsp approx olive oil
  • 3 tbsp tomato paste
  • 6-8 approx medium shiitake mushrooms
  • 5 cups vegetable stock
  • 1/2 tbsp kosher salt (start with less depending on the saltiness of your broth)
  • black pepper to taste
  • 1 tbsp apple cider vinegar
  • 1-2 tbsp lemon juice


To make the matzo balls

  1. 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.)
  2. Add all ingredients in a large bowl and mix until thoroughly combined. Cover and place in the refrigerator to chill for 30 minutes.
  3. After 30 minutes, scoop about 2 -3 tbsp worth of mixture and form into a tightly packed ball. Try and make sure there are no cracks. Repeat with the remaining mixture and refrigerate until ready to use.
  4. While your soup is simmering, fill a medium pot with water and bring to a boil. 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 4 – 5 minutes. Balls will begin floating to the surface once they are ready.
  5. Remove from water and enjoy with soup! If balls are prepared before soup is ready, place on a plate away from each other to avoid sticking together.

To make the soup

  1. Chop carrots, celery, and onion. Heat olive oil in large stock pot. Once hot, add in chopped vegetables, with a pinch of kosher salt and stir occasionally for 4-5 minutes, until onions are fragrant.
  2. Add in tomato paste and stir to coat. Thinly slice mushrooms and add to pot. Stir once more.
  3. Add 5 cup vegetable broth, salt, and black pepper and let simmer on medium-low for 12-15 minutes, until carrots are fork tender. 
  4. Add in vinegar. Add lemon (1 tbsp at a time) and additional salt and pepper to taste. 
  5. Once matzo balls have finished cooking, add 2-3 to bowl, top with plenty of soup and enjoy!
  6. You can store matzo balls and soup separately in the fridge for about 3-4 days.
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