Matzo Ball Soup
Looking for a tasty vegan soup to help keep you warm this winter? This vegan matzo ball soup recipe will surely do the trick!
This Matzo Ball Soup Is:
- A traditional Jewish dish.
- Plant-based and Vegan.
- Great for those chilly winter nights.
- Easy to make and perfect for the whole family to enjoy.
This plant-based version of the Passover staple is so comforting and delicious, it will quickly become your family’s favorite, too. Usually cooked with chicken and chicken fat, this recipe uses only vegan ingredients and a variety of fresh veggies to give it a healthier spin. The warming broth and the texture of the Matzo Balls make this soup soul-warming. Ready to try it for yourself?
A Quick Note
Since I married into a Jewish family, I have tried many Matzo Ball Soup recipes searching for our family’s favorite. This is the one for us! It’s a modified version of Hell Yeah It’s Vegan’s Matzo Balls coupled with some of the fresh ingredients that we prefer.
I wanted to also make a note that I have tried a lot of different vegetable broths with this recipe and have come to the conclusion that Better Than Bouillon’s No-Chicken flavor is by far my favorite. This is not a sponsored recipe, I just really love it!
From our seder dinner to yours, Chag Pesach Sameach!
As Budget Friendly as it Gets
As new and exotic as this soup might sound for some, it uses very simple and everyday ingredients (except for the matzo flour) and it can be very budget-friendly. Mostly veggies and broth, the soup is fairly easy to prepare even though the matzo balls might require a little bit more practice.
It is extra important to remember that in order to ensure a good consistency (so they hold up!), the dough requires at least one hour of freezing, so make sure you prep ahead of time!
Have you ever tried Matzo Ball Soup before? Let us know if you have fond family memories involving this traditional Jewish soup!
What is Matzo Meal Made Of?
Matzo meal is made by grinding matzo, a traditional Jewish unleavened bread that's also known as matzah or matzoh. It's made by mixing flour and water, rolling it out thin, then baking it in an extremely hot oven. Matzo meal is commonly made to make Matzo Ball Soup, but can also be used in many other recipes! You can even use Matzo meal as a substitute in any recipe that lists breadcrumbs as an ingredient.
The Ingredients and Substitutes:
For the Matzo Balls:
- Olive Oil: 1 teaspoon
- Onion: ¼ cup, very finely diced
- Garlic: 2 cloves, minced
- Soft Silken Tofu - 1 (12-ounce) package, drained
- Olive Oil: ¼ cup
- Parsley: ½ teaspoon, finely minced
- Matzo Meal: 1 cup
- Baking Powder: 1 teaspoon
- Nutritional Yeast: 1 ½ tablespoon
- Salt: 1 teaspoon
For the soup:
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, thinly sliced
- Carrots: 3 medium, sliced
- Celery: 2 ribs, sliced
- Garlic: 2 cloves, minced
- Bay Leaf: 1 leaf
- Water: 6 cups
- No-Chicken Better Than Bouillon: 1 to 1 ½ tablespoons depending on your saltiness preference, (not sponsored)
- Salt & Pepper: to taste
- Dill & Parsley: for garnish
How to Make Vegan Matzo Ball Soup?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Begin by heating the oil in a small pan over medium-high heat. 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.
- Then, in a food processor, add the silken tofu and olive oil and process until smooth. Here's a great guide to all things tofu if you want to learn more!
- Transfer the tofu mixture and the sauteed 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.
- Next, 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 and enjoy your vegan matzo ball soup!
FAQs
Where can I buy matzo meal?
Matzo meal is usually found in the baking supplies section or aisle of the grocery store.
Is matzo meal gluten-free?
If you are gluten-free make sure you purchase a gluten-free matzo meal or you can even crush up gluten-free crackers for this matzo ball recipe.
How do I store my matzo ball soup leftovers?
Store in an airtight container in the fridge for up to 5 days.
How do I make vegan matzo balls that don't fall apart?
Follow the instructions above in order to make perfect matzo balls. Make sure all of your ingredients are finely chopped as well.
More Soup Recipes You’ll Love:
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 depending on your saltiness preference (not sponsored)
- 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 sauteed 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
Nutrition
Reader Interactions
About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Leave a Reply