Vegan Matzo Ball Soup Recipe
Light, fluffy matzo balls floating in a golden, herby broth. This vegan take on the Ashkenazi classic is cozy, satisfying, and a certified crowd-pleaser. Got sniffles or picky relatives to impress? This soup has you covered.
Servings: 26 matzo balls
Calories: 140kcal
Cost: $16
Ingredients
For the stock:
- 16 cups water
- 2 cups onion diced
- 2 cups celery chopped
- 1 ½ cup carrot diced
- 1 cup parsnip diced
- ¼ cup garlic chopped
- 3 bay leaves
For the Soup:
- 1 tablespoon olive oil
- 1 ½ cup onions diced
- 1 ½ cup carrots peeled and sliced 1 cm.
- ¼ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1 ½ teaspoons mushroom powder
- 1 tablespoon salt or to taste
- ½ teaspoon ground black pepper
- ⅓ cup fresh dill chopped
- ⅓ cup fresh parsley chopped
For the Matzo Balls:
- 16 oz matzo meal
- 16 oz just egg
- 3 tablespoons olive oil
- ½ cup club soda
- 3 tablespoons dill minced
- ½ teaspoon garlic powder
- ¾ teaspoon salt
For Simmering the Matzo Balls:
- 12 cups water
- ½ teaspoon salt
To Garnish:
- Fresh dill
- Fresh parsley leaves
Instructions
Make the Stock:
- In a large pot, combine water, diced onion, celery, carrot, parsnip, garlic, and bay leaves. Bring to a boil over high heat, then reduce to medium and cook for 90 minutes, or until the stock has reduced by half.
- Strain the stock, discarding the solids, and set the liquid aside. There should be about 8 cups of stock if you are making a single batch.
Make the Soup:
- Heat olive oil in a large pot over medium heat. Add diced onions and sliced carrots, cooking until softened, about 5–7 minutes.
- Stir in turmeric, ground coriander, thyme, nutritional yeast (if using), salt, and black pepper. Cook for 2 minutes to bloom the spices.
- Add the prepared stock, dill and parsley to the pot and simmer for 15 minutes until the carrots are tender.
Prepare the Matzo Balls:
- In a large bowl, mix matzo meal, Just Egg, olive oil, club soda, minced dill, and salt. Cover and chill the mixture in the refrigerator for 1 hour.
- Bring a large pot of water with salt to a boil. While the water comes to a boil, roll the chilled dough into 1-inch balls.
- Carefully place the balls into the boiling water. Immediately cover the pot and reduce the heat to low. Cook for 60 minutes. Turn off the heat and let the matzo balls steam for an additional 30 minutes. The balls should be tender and fluffy.
Serve the Soup:
- Place 3-4 matzo balls in the center of each bowl and ladle the soup into the bowl to cover. Garnish with fresh dill and parsley.
Video
Notes
❄️ Cold Hard Proof
Let your matzo ball dough rest in the refrigerator for at least 1 hour or overnight. This helps the matzo meal fully hydrate and keeps the balls intact while cooking.
🔥 Bubble Trouble?
Once the matzo balls are in the pot, maintain a gentle simmer. Boiling too hard can make them fall apart or turn dense.
🔪 Cut the Drama
To check for doneness, cut one matzo ball in half. The inside should be evenly cooked, with no raw or gummy spots.
🌿 Don’t Compress
Overmixing the dough, not chilling the dough for at least 1 hour, and using too much pressure when forming the balls will compact them and make them dense when cooked. Use wet hands when forming them and leave them a little loose and shaggy to have fluffier, softer matzo balls.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 487mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2624IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg