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This Vegan matzo ball soup is just as cozy, satisfying, and delicious as your Bubbe’s. It has fluffy matzo balls in ‘chicken’ broth—now 100% vegan with added veggies! This cozy soup is perfect for Passover and year-round!
Simple, Satisfying, Egg-free, Vegan Matzo Ball Soup
Since marrying into a Jewish family, I (Toni) have tried/attempted more than my fair share of homemade matzo ball soup recipes in search of the ‘perfect’ replica… and while it’s taken a bit of experimentation, I think I’ve finally gotten it.
Traditional Jewish matzo ball soup recipes are made using chicken broth and matzo balls that include egg and, often, schmaltz (aka rendered chicken fat). In my quest to veganize the recipe, it turns out that sometimes, the simplest answer is the best one.
Now, using just a couple of easy ingredient swaps, this vegan matzo ball soup uses the same base (and nutritious added veggies) of our chicken noodle soup, now complete with fluffy egg-free matzo balls, thanks to tofu and olive oil.
Once prepared, this vegetable matzo ball soup is low-budget, light yet cozy, comforting, and perfect to enjoy at Passover (we highly recommend following it up with matzo bark!) or year-round. You might also enjoy checking out these 22 Must-Try Vegan Passover Recipes.
From our seder dinner to yours, Chag Pesach Sameach!
The Ingredients and Substitutes
Vegan Matzo Balls
- Olive oil: Or another neutral cooking oil, like canola or avocado oil.
- Aromatics: Make a flavorful matzo ball recipe base with garlic and onion.
- Silken tofu: Use soft silken tofu (drained) for these eggless matzo balls – not firmer types.
Check our guide to tofu to learn more about the different kinds. Note, if you don’t eat Kitniyot over Passover, this recipe would not be Kosher for Passover, as it contains tofu.
- Fresh parsley: And plenty of it, helps to add heaps of fresh and herby flavor.
- Matzo meal: Use fine or medium matzo meal – gluten-free matzo if necessary. It’s usually found in the baking supplies section of the grocery store.
To make homemade matzo meal, break the crackers into 1-2 inch pieces and pulse them in a food processor. For fine meal, sieve it and re-pulse any remaining larger crumbs.
- Baking powder: This leavening agent is the key to fluffy matzo balls.
- Nutritional yeast: This helps to add delicious umami depth and subtle ‘cheesiness’.
- Kosher salt: To season the vegan matzo balls.
The Other Soup Ingredients
- Oil: Use any neutral cooking oil, like olive oil or avocado oil. For an oil-free version, use about ¼ cup of water/broth instead.
- Veg: Make a more full-bodied soup with celery, (white/yellow) onion, and carrot.
- Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
- Bay leaf: To simmer in the broth for added savory, aromatic depth.
- Vegan chicken broth: We used No-Chicken Better Than Bouillon (not sponsored), which is our favorite vegan chicken broth (we’ve tried many!). Use 1- 1 ½ tbsp, depending on your flavor/salt preference, with 6 cups of hot water. Alternatively, use vegetable broth.
- Fresh herbs: We use a combination of fresh dill and parsley.
What Could I Add to Vegan Matzo Ball Soup?
- Vegan chicken: Either a store-bought chicken alternative, jackfruit, seitan, etc.
- Noodles: Matzo ball soup is similar to chicken noodle soup, but it replaces noodles with matzo balls. However, you could use both (with Passover-friendly noodles).
- Barley: Cooked barley adds heartiness and chew.
- More vegetables: Bulk up the vegan/vegetarian matzo ball soup with extra flavor and nutrients with options like leek, parsnips, mushrooms, and/or spinach/kale.
- Lemon juice: To brighten and add citrusy depth just before serving.
How to Make Vegan Matzo Ball Soup
How to Make Vegan Matzo Balls From Scratch
- First, peel and very finely dice the onion and mince the garlic.
- Then, heat a teaspoon of olive oil in a small pan over medium-high heat. Once hot, add the onion and garlic, and sauté for 2-3 minutes, or until the onions are translucent and tender. Then, remove from the heat and set aside.
- In a food processor/blender, add the silken tofu and ¼ cup oil, and process until smooth.
- Next, add the sautéed aromatics, blended tofu mixture, matzo meal, baking powder, nutritional yeast, salt, and minced parsley to a large bowl and mix until well combined.
- Transfer the mixture to an airtight container and freeze it for one hour (or leave it to chill in the refrigerator overnight if making it the night before).
This is the key to ensuring it’s the correct texture to form into balls. If it’s still a little soft after an hour, leave it for a little longer.
- Remove the matzo ball dough from the freezer and use your hands to form 2-inch balls.
Oiling your hands can make this process easier if it’s sticking a lot.
To Make Matzo Ball Soup
- About 10 minutes before removing the matzo dough from the freezer, peel and dice the onion, slice the carrot and celery, and mince the garlic.
- Then, heat the oil in a large, heavy-based Dutch oven or saucepan over medium-high heat. Once hot, sauté the onion, carrot, celery, garlic, and bay leaf for 3-4 minutes – or until the onions are tender and translucent.
- Then, add the boiling water and Better Than Bouillon, stir, cover, and lower to a simmer.
- Carefully lower the formed matzo balls into the broth, bring to an almost boil, then immediately reduce to a simmer for 45 minutes.
Don’t allow the soup to fully boil, or the matzo balls can disintegrate.
- Finally, taste and adjust the seasonings, then serve the vegan matzo ball soup garnished with black pepper, fresh parsley, and dill. Enjoy!
FAQs
Traditional matzo ball soup uses matzah balls made with eggs (and often chicken fat, called ‘schmaltz’) served in chicken broth. Luckily, with just a couple of simple ingredient swaps, it’s really easy to enjoy a delicious vegan matzo ball soup recipe.
As long as you use gluten-free matzo meal, the rest of the recipe is already free from gluten.
There are several top tips to avoid crumbling matzo balls, including:
1. Don’t skip or rush the chilling time for the dough.
2. Don’t overcrowd the pan.
3. Be careful not to boil the soup while the balls are in the pot.
If you still have issues, you could experiment with adding an extra binding ingredient, like ground flax seed – though we haven’t found it needed.
Pro Recipe Tips
- Simmer the matza balls: Don’t go above a simmer; otherwise, it can cause the matzah balls to fall apart/disintegrate.
- Don’t overcook the matzo balls: Otherwise, they can become tough/rubbery. When ready, they should puff up and be cooked through the middle with a similar color/consistency throughout. Cut one in half to test it.
- For lighter vegan matzo balls: Increase the amount of baking powder slightly. Likewise, for denser balls, reduce the amount (or omit it entirely).
- Don’t lift the lid too much: It can affect the texture of the matzo balls.
Serving Suggestions
Matzo ball soup is cozy, comforting, and satisfying and can be enjoyed alone or alongside:
- Challah bread: The slightly sweet, soft bread is super complementary with the savory soup, and great for dipping.
- Salad: Like a light, leafy green salad.
- Vegetables: Steamed/roasted veggies like broccoli, green beans, carrots, etc.
- Vegan kugel
- Potato latkes
We love finishing the meal with other Passover favorites, like coconut macaroons, flourless vegan chocolate cake, and/or matzo bark.
Storage Instructions
Leave the vegan matzo ball soup to cool, then store leftovers in an airtight container in the refrigerator for up to 5 days. Store the matzah balls separately from the broth to avoid them becoming overly mushy or falling apart.
Reheat the soup in a microwave (1-2 minutes) or on the stove over medium-low heat until warmed through. If needed, add a little more broth/water.
Can You Freeze Matzo Balls?
You can freeze the uncooked matzo balls, the entire matzo ball soup, or separate the matzo balls from the broth to stop them from becoming mushy. Either way, store them in a freezer-safe airtight container/Ziplock/Stasher for up to 3 months.
More Soup Recipes You’ll Love:
- Vegan Minestrone Soup
- Jackfruit Chicken Noodle Soup
- Barley Vegetable Soup
- Easy Garbanzo Bean Soup
- Spicy Lentil Soup
Photos by Alfonso Revilla
Matzo Ball Soup
Ingredients
For the Matzo Balls:
- 1 teaspoon of olive oil
- ¼ cup of very finely diced onion
- 2 garlic cloves, minced
- 1 (12-ounce) package of soft silken tofu, drained
- ¼ cup of olive oil
- ½ teaspoon of packed finely minced parsley
- 1 cup of matzo meal
- 1 teaspoon of baking powder
- 1 ½ tablespoon of nutritional yeast
- 1 teaspoon of salt
For the soup:
- 2 tablespoons of olive oil
- 1 large yellow onion, thinly sliced
- 3 medium carrots, sliced
- 2 celery ribs, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 6 cups of water
- 1 to 1 ½ tablespoons of No-Chicken Better Than Bouillon (not sponsored), depending on your saltiness preference
- Salt and pepper to taste
- Dill and parsley for garnish
Instructions
- In a small pan over medium-high heat, heat the oil. Add the onion and garlic and saute for 2 to 3 minutes or until the onions are translucent and tender. Remove from heat and set aside.
- In a food processor, add the silken tofu and olive oil and process until smooth.
- Transfer the tofu mixture and the sauted vegetables to a large mixing bowl. Add the parsley, matzo meal, baking powder, nutritional yeast, and salt, and mix together until thoroughly combined. Move the mixture into an airtight storage container and freeze it for 1 hour. You can also refrigerate overnight if making it the night before.
- Shortly before you take the dough out of the freezer, heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, garlic, and bay leaf, and saute for 3 to 4 minutes or until the onions are translucent and tender. Add the water and Better Than Bouillon, cover, and lower to a simmer.
- Remove the dough from the freezer and form matzo balls that are about 2 inches.
- Place the matzo balls into the broth, bring to a boil, cover, and reduce to a simmer for 45 minutes.
- Garnish with black pepper, parsley, and dill. Serve immediately.
Notes
- Simmer the matza balls: Don’t go above a simmer; otherwise, it can cause the matzah balls to fall apart/disintegrate.
- Don’t overcook the matzo balls: Otherwise, they can become tough/rubbery. When ready, they should puff up and be cooked through the middle with a similar color/consistency throughout. Cut one in half to test it.
- For lighter vegan matzo balls: Increase the amount of baking powder slightly. Likewise, for denser balls, reduce the amount (or omit it entirely).
51 weeks of the year, I imagine this is delicious. However, there are multiple privilege with the recipe for most jews. I recommend removing all references to passover or adding explanations for why those foods are potentially problematic. Feel free to email me for more details if you actually want me. Otherwise, thank you for this lovely recipe for the rest of the year!
To get the amount of veggies shown in the photo to be in each of the four servings, add way more veggies. Also, I will cook the matzo balls in a broth separate from the soup next year and then just serve them together to keep the broth from getting cloudy. That said, the actual matzo balls were PERFECT, and this is the matzo ball recipe I will be using from now on.
That’s so awesome! It’s such a yummy recipe!
Had been struggling for years to perfect vegan matzo balls… so happy to have this recipe which makes perfect matzo balls every time. Yay!!
Yay! That’s so awesome! It’s a great recipe!
Such a wonderful soup!
This sounds so cozy! Can’t wait to try it!
Let us know how you like it 🙂