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So excited to bring you this Vegan Matzo Ball Soup that actually holds together while cooking! If you can't eat eggs or if you choose to eat a vegan diet, then you are likely missing this staple for your Passover Seder, Hanukkah celebrations, or to enjoy at Rosh Hashanah dinner. Luckily, this eggless matzo ball soup is here to save the day!
*Recipe originally shared April 2019 and updated March 2022*
It's pretty remarkable if you take a look at traditional Jewish cuisine and realize almost everything has eggs in it. Especially the best foods like challah (Jewish bread), kugel (made with egg noodles), matzo brei ( egg and matzah scramble- don't knock it until you've tried it), and of course matzo balls. That's not even counting the meat or fish-filled dishes like brisket or gefilte fish that my family enjoys after our seder!
Most of these foods I'm okay living without, but Matzo Ball soup is NOT one of them.
How to make Vegan matzo balls
Traditionally, Matzo Ball Soup is made in a chicken soup broth. Also, the matzo balls are traditionally made out of matzah, eggs, water, and oil. I've been vegetarian for a long while now, so making a matzo ball soup with a vegetable broth base has been the norm for the last few years.
However, for this recipe, I had to go one step further and get really creative to make fluffy and delicious vegan matzo balls without any eggs.
What are matzo balls made of?
- Silken tofu (Firm tofu will not work)
- Flax egg (ground flaxseed with water)
- Matzo meal ( I prefer Manischewitz brand)
- Oil (I used olive oil, but any oil works)
- Dill, parsley, garlic powder, salt, & pepper for flavor
Why this recipe works:
I did a few recipe tests which consisted of a lot of yummy soups with some really broken-apart matzo ball bits floating in them. Not exactly bringing back those fond Passover memories!
The key to making these eggless matzo balls turned out to be using silken tofu and leaving the matzo balls in the fridge overnight (8-24 hours).
If I had to guess why this works, the extra time in the fridge likely allows the flax seeds time to bind all the ingredients together and soak up any liquids. The other thing to note is that smaller matzo balls will work better in this recipe than larger ones.
Also, I make my eggless matzo balls extra tasty by adding dried parsley and fresh dill directly into the matzo balls themselves for the best flavor.
Matzo ball soup broth:
To make a truly delicious matzo ball soup from scratch a delicious vegetarian broth is crucial. While I've seen this soup made with carrots and onions many times, I was inspired to try something new and add parsnips to my soup.
Ingredients:
- Parsnips
- Carrots
- Onions
- Vegetable broth
- Oil
- Dill, parsley, garlic powder, salt, & pepper for flavor
The combination of parsnips and dill bring out the most comforting flavors in this broth. Seriously, the flavors in this soup truly bring back the best memories of the matzo ball soup I ate growing up. If you are going to try anything new this year, let it be parsnips in your soup!
FAQ & Expert Tips:
How do you keep matzo balls from falling apart?
When it comes to vegan matzo balls, the key is to use an ingredient such as flax eggs which acts as an emulsifier to hold the matzo meal together.
How to store vegan matzo ball soup?
To store your soup as leftovers, store the matzo balls and broth in separate containers. Otherwise, the vegan matzah balls will fall apart if left to soak in the broth for several hours.
When you are ready to reheat, just combine the container of matzo balls and soup broth (with veggies) in a pot or a microwave-safe dish and heat until warmed throughout.
The vegetable soup and eggless matzo balls will keep in the fridge for 3-4 days.
Can you freeze matzo ball soup?
Yes! The same instructions apply where the matzo balls and broth should be stored separately. Soup will keep in the freezer for about 1 month.
Cooking Jewish cuisine brings me so much joy and I am so happy I still get to eat my favorite soup at every Seder & Hanukkah dinner to come.
Please note, if you do not eat Kitniyot over Passover, this recipe would not be Kosher for Passover as it contains tofu/soybeans and flaxseed. My family personally still eats Kitniyot so this recipe works really well for us.
Even if you aren't vegan or Jewish, I highly recommend this soup as the ultimate vegan comfort food to enjoy all winter long. In fact, it's best served alongside a big batch of chocolate toffee matzo crack for dessert.
Happy Pesach to all who celebrate and hope you enjoy this Vegan Matzo Ball Soup!
-TSG
More vegan Jewish food recipes you will love:
- Vegan Chocolate Babka
- Vegan Latkes (Potato Pancakes)
- The Best Vegan Challah Bread
- Vegan Matzo Brei
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Vegan Matzo Ball Soup
A vegan version of your favorite matzo ball soup without meat or eggs. Enjoy this soup over Passover, Hanukkah, or any time you need Jewish comfort food!
4.72 from 28 votes
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Course: Vegan Soups + Stews
Cuisine: Jewish
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 servings
Author: Megan Horowitch
IngredientsUS Customary - Metric
US Customary - Metric
Matzo Balls
- 8 ounces silken tofu
- ¾- 1 cup matzo meal (start with ¾ and add more if mix too wet)
- 1 Tablespoon olive oil
- 1 flax egg 1Tbsp/8 grams ground flax seed mixed with 3 tablespoon water, soaked 5 mins
- 2-3 sprigs fresh dill leaves only, no stems
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ¼-1/2 teaspoon salt & pepper
Soup Ingredients
- 1 Tablespoon oil
- 1 large parsnip peeled and chopped
- 3-4 medium carrots peeled and chopped
- 1 large onion chopped
- 8 cups vegetable broth
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- salt & pepper to taste
Instructions
Making the Matzo Balls
Please note: You will need to make your matzah balls 8-24 hours ahead of cooking your soup.
Begin by adding your silken tofu to a blender and blend until it is smooth and creamy. Next, add in your matzah meal, flax egg, oil, salt, pepper, and dried parsley. Blend until combined. Start with ¾ cup matzah meal and add up to 1 cup to make into a firm, yet slightly sticky, dough. Lastly, add in your fresh dill and blend about 10-15 seconds. At this time, you have your matzah ball dough! Place the bowl of dough in the fridge for 30 minutes to help firm before shaping into balls.
Once the matzo ball dough has firmed remove from the fridge and form into balls. The dough should be enough for 12-14 small matzah balls total. Once the balls are formed, place on a plate (ideally covered in parchment paper to avoid sticking), cover (I use plastic wrap), and put in the fridge overnight (8-24 hours) before making your soup.
Making the Soup
Start by adding 1 tablespoon oil to a large soup pot. Once hot, add in your chopped onions, parsnips, and carrots. Season with salt & pepper and sauté for 5 minutes.
Next, add your 8 cups of broth to the pot along with the soup seasoning including dried parsley, garlic powder, and additional salt and pepper to taste. Bring to a boil. Once boiling, add in your matzah balls one at a time.
Turn the temperature down to medium heat and cook the soup for an additional 8-10 minutes (no longer, you don't want to overcook everything!). Turn off the stove, remove the pot from the heat, and serve immediately!
Notes
- In order for the matzo balls to hold their shape, you will need to make and store them in the refrigerator 8-24 hours before cooking your soup.
- To store your soup as leftovers, place the matzo balls and broth in separate containers. Otherwise, the matzo balls will fall apart if left to soak in the broth for several hours.
- Soup is best eaten within 3-5 days of making if stored in the fridge.
- Please note- if you do not eat Kitniyot over Passover, this recipe would not be Kosher for Passover as it contains tofu/soybeans and flaxseed
- Please note this recipe was updated April 2020 to call for ¾-1 cup matzo meal vs. ½-3/4 cup. I still think ¾ is the perfect amount, but I removed ½ cup as I never use this little matzo meal in this recipe. All other ingredients have remained the same. Thanks!
Nutrition
Serving: 1bowl | Calories: 290kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1378mg | Potassium: 359mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5769IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
