Whether you celebrate Passover or not, you need this vegan matzo ball soup in your life! No eggs, no animal products, Just all the deliciousness Made with comforting matzo balls and vegetables in a delicious savory broth.
Okay, confession before I begin: I have never had non-vegan matzo ball soup. So I’m far from an expert on matzo ball soup. I’ve always wanted to try it, but traditional versions are made with eggs and chicken fat, so it’s not happening.
But I’ve experimented with making vegan versions over the years. Well, I finally think I’ve perfected it! With Passover coming up, now seems like a great time to share my findings.
While I can’t say for sure what matzo ball soup with chicken fat and eggs would taste like, I can tell you. This vegetarian matzo ball soup is delicious.
In place of chicken fat, I used plain old olive oil in my matzo balls. And instead of eggs, I used potato starch. With these swaps I found it difficult (though not impossible) to hold the balls together while simmering in the soup.
So I tried another method: I steamed my matzo balls and it worked great! These matzo balls held together like champs and the soup was fantastic.
Ingredients you will need
- matzo meal
- potato starch This is the binder for your matzo balls, so it’s important. You may be able to find it in the baking or natural foods aisle of your supermarket. If not, buy online.
- Baking powder.
- Non-dairy milk. Use unsweetened and unflavored varieties. Try almond milk, cashew milk, or oat milk.
- Olive oil. Another neutral oil can be substituted if necessary. Just avoid using coconut oil, which can solidify your matzo ball mixture as it cools.
- the carrot
- Vegetable broth. Use a vegan chicken style broth if you can find one! This will give your matzo ball soup an authentic taste. Both good products from King Arthur and Bouillon will work. If not, just use your favorite veggie broth.
- Frozen pulses.
- fresh dill
- Bell pepper.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Begin by combining the matzo meal, potato starch, salt, baking powder, non-dairy milk, and olive oil in a small bowl. Stir the mixture well, cover the bowl and refrigerate for 30 minutes.
Suggestion: Don’t skip the step of chilling your matzo mixture! This is when the matzo meal is saturated with milk and oil, giving the matzo balls the perfect texture.
To make the soup, heat some olive oil in a pot, then sweat the carrots and leeks (pale green and white parts only) until they begin to soften. Add the garlic and cook with the vegetables for about a minute.
Add your broth, increase the heat and bring to a boil. Reduce the heat and let the soup simmer for about 45 minutes.
Suggestion: If your soup reduces too much while simmering (this can happen if it boils too quickly), feel free to add some water.
While the soup is simmering, prepare a steamer. I like to use a wok and bamboo steamer, so there is plenty of room to accommodate all the matzo balls. If you have a small device, you can steam them in batches.
Roll the matzo meal mixture into 1-inch balls and arrange in the steamer so that they are not touching. Steam them for 10 minutes.
Once steaming is done, let the matzo balls sit for a few minutes, then add them to the soup and simmer for a while.
When done, remove the soup from the heat, then stir in some thawed frozen peas, fresh dill, salt and pepper to taste.
Scoop your vegetarian matzo ball soup into a bowl and dig in!
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Vegan Matzo Ball Soup
Whether you celebrate Passover or not, you need this vegan matzo ball soup in your life! No eggs, no animal products, just comforting matzo balls and all the deliciousness made with a delicious savory broth.
For matzo balls
Unflavored and unsweetened dairy milk
(or other neutral flavored cooking oil)
for the soup
Cut the white and pale green parts only
Chopped fresh dill
salt and pepper,
To make the matzo balls, stir together the matzo meal, potato starch, salt, and baking powder in a medium bowl. Stir in milk and oil until thoroughly mixed.
Cover the bowl and chill the mixture for at least 30 minutes, while you start the soup.
To make the soup, coat the bottom of a large pot with olive oil and place over medium heat. Add leeks and carrots. Sweat the vegetables for 5 minutes, until the carrots begin to soften.
Add the garlic and sauté with the carrots and leek for 1 minute until very fragrant.
Stir the broth. Increase the heat and bring the broth to a boil. Lower the heat and let the soup cook for about 45 minutes.
While the soup is simmering, prepare a steaming device. (Note 1)
Shape the matzo mix into 1-inch balls and arrange them in the steamer so that they are not touching. (Note 2)
Steam the matzo balls for 10 minutes. Remove them from the steamer when done, then let sit for 5 minutes before adding to the soup. Let the matzo balls simmer in the soup for 5 to 10 minutes. (Note 3)
Carefully stir in the peas and cook the soup for about 2 minutes.
When soup is done cooking, remove from heat and season with salt and pepper to taste. Stir in the dill.
Ladle into bowls and serve.
- I like to use a wok fitted with a bamboo steamer, but a simple vegetable steamer and saucepan will work just fine.
- You can steam your matzo balls in batches if needed.
- Seamer times are not very important in this recipe. If you have more than 10 minutes in the soup when you add the balls, let them simmer longer. If the soup has less than 5 minutes, let it simmer a little longer so that the balls are sufficiently cooked.
Vegan Matzo Ball Soup
No. per job
Calories from Fat 101
% Daily Value*
thick 11.2 grams17%
1.5 grams of saturated fat8%
Sodium 1400 mg58%
potassium 338 mg10%
carbohydrates 36.7 grams12%
3.7 grams of fiber15%
9.9 grams of sugar11%
protein 4.8 grams10%
calcium 197 mg20%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.