From the Jewish Food Hero Kitchen: Vegan Matzah Ball Soup

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It just wouldn’t be Pesach without matzah ball soup (and Matzah Tater Tots, recipe here)  This modern version includes a mineral-rich broth and light vegan matzo balls.

Complete this recipe in three easy steps:

  • Preparing the broth
  • Making the baked matzo balls
  • Composing the soup

Vegan Matzah Ball Soup

Serves 4-6

Download a printer-friendly version here

Rich Leek-Onion-Shallot Broth

Tools:

Large soup pot

Fine mesh strainer

Ingredients:

2 cup vegetable broth (or water)

1½ cups chopped onion

2 cloves garlic, sliced

2 shallots, chopped

6 cups sliced leeks

2 cups sliced carrots

1 cup parsley

1 cup fresh dill

10 cups water

Instructions:

Using large soup pot:

  • Heat vegetable broth (or water) over medium heat
  • Add the onion, garlic, shallots and leeks.
  • Add a few pinches of sea salt.
  • Cook and stir for 15 minutes, or until the vegetables have softened
  • Add the water, carrots,  parsley to the soup pot and bring to a boil
  • Reduce heat to low, and simmer, covered, for 1 hour
  • Strain the broth through the strainer, pressing the vegetables with the back of a spoon to extract all of the liquid from them
  • Place broth in large soup pot
  • Set this rich leek-onion-shallot broth aside for later use

Matzo Balls

In this version, the matzo balls are baked, giving them a nice consistency that holds up well in the rich broth.  They are a bit crispy and could be made during passover as a “matzo nugget” dipped in your favorite sauce.

Make 18 matzo balls with this recipe for 3 balls per soup.  If you want to make large matzo balls or have extra, consider making double.

Tools:

2-quart saucepan

Baking sheet

Parchment paper

Large mixing bowl

Ingredients:

1½ cups boiling water

1½ cups matzo meal (or quinoa flakes to make gluten free)

½ teaspoon sea salt, or more to taste

¼ teaspoon black pepper

½ teaspoon onion powder

2 tablespoons cooked potato puree

Baking oil spray

Instructions:

Using the 2-quart saucepan:

  • Boil small potato and mash well with fork and set aside
  • Bring ½ cup water to boil over medium high heat

In a large glass bowl:

  • mix together the matzo meal (or quinoa flakes), sea salt, black pepper and onion powder
  • Add the boiling water and potato puree
  • Mix well
  • Cover and refrigerate for 15 minutes

To bake the matzo balls:

  • Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius) while the matzo mixture are in the refrigerator
  • Line a baking sheet with parchment paper
  • Form walnut-size balls of the matzo mixture and place them on the prepared baking sheet
  • Lightly spray the matzo balls with baking oil spray
  • Bake for 10 minutes
  • Carefully turn the matzo balls
  • Bake for another 10 minutes.

All together now: the Matzo Ball Soup

Ingredients:

6 cups rich leek-onion-shallot broth (above)

½ cup diced onion

1 cup sliced carrot

1 teaspoon sea salt

2 tablespoons minced fresh dill

Garnish: Fresh dill sprigs

Instructions:

In a large soup pot:

  • Heat Rich Leek-Onion-Shallot Broth broth (or water) over medium heat
  • Add the onion, carrot and a pinch of the sea salt
  • Cook and stir for 10 minutes, adding a little more broth as needed, to prevent sticking
  • Add the remaining vegetable broth and sea salt, along with the dill
  • Bring to boil over medium high heat, then lower to simmer for 5 to 10 minutes or until the carrots are soft

To serve:

  • Place 3 matzo balls in each soup bowl
  • Add the hot soup broth
  • Garnish with dill sprigs

Download a printer-friendly version here

If you like this recipe, If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals

Jewish Food Hero Cookbook // jewishfoodhero.com

Your turn:  Do you eat matzo ball soup all year around or only during Passover?

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Comments 2

  1. hi – this is on my seder menu! thank you.
    is there any difference between the matzoh balls and the passover tater tots?
    thanks and chag sameach!

    1. Post
      Author

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