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Bowl of Matzo Ball Soup Close up

Matzo Ball Soup

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  • Author: Toni Okamoto
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes + 1 Hour for freezing
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Jewish
  • Diet: Vegan

Description

You’ll love this plant-based version of the traditional Jewish Matzo Ball Soup! Once you get the hang of the dough, you’ll be a matzo ball pro!


Ingredients

Scale

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

  1. 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.
  2. In a food processor, add the silken tofu and olive oil and process until smooth.
  3. 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.
  4. 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.
  5. Remove the dough from the freezer and form matzo balls that are about 2 inches. 
  6. Place the matzo balls into the broth, bring to a boil, cover, and reduce to a simmer for 45 minutes. 
  7. Garnish with black pepper, parsley, and dill. Serve immediately.


Keywords: jewish soup, jewish, vegan, passover, broth, plant based, matzo balls, matzo ball soup, nut free