From the Jewish Food Hero Kitchen: Vegan Matzah Ball Soup


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

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.

From the Jewish Food Hero Kitchen: Vegan Matzah Ball Soup
Jewish Food Hero
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  • 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
  • Large soup pot
  • Fine mesh strainer
  • 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
  • 2-quart saucepan
  • Baking sheet
  • Parchment paper
  • Large mixing bowl
    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

    Using large soup pot:
  1. Heat vegetable broth (or water) over medium heat
  2. Add the onion, garlic, shallots and leeks.
  3. Add a few pinches of sea salt.
  4. Cook and stir for 15 minutes, or until the vegetables have softened
  5. Add the water, carrots, parsley to the soup pot and bring to a boil
  6. Reduce heat to low, and simmer, covered, for 1 hour
  7. Strain the broth through the strainer, pressing the vegetables with the back of a spoon to extract all of the liquid from them
  8. Place broth in large soup pot
  9. Set this rich leek-onion-shallot broth aside for later use
    Using the 2-quart saucepan:
  1. Boil small potato and mash well with fork and set aside
  2. Bring ½ cup water to boil over medium high heat
    In a large glass bowl:
  1. mix together the matzo meal (or quinoa flakes), sea salt, black pepper and onion powder
  2. Add the boiling water and potato puree
  3. Mix well
  4. Cover and refrigerate for 15 minutes
    To bake the matzo balls:
  1. Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius) while the matzo mixture are in the refrigerator
  2. Line a baking sheet with parchment paper
  3. Form walnut-size balls of the matzo mixture and place them on the prepared baking sheet
  4. Lightly spray the matzo balls with baking oil spray
  5. Bake for 10 minutes
  6. Carefully turn the matzo balls
  7. Bake for another 10 minutes.
  1. In a large soup pot:
  2. Heat Rich Leek-Onion-Shallot Broth broth (or water) over medium heat
  3. Add the onion, carrot and a pinch of the sea salt
  4. Cook and stir for 10 minutes, adding a little more broth as needed, to prevent sticking
  5. Add the remaining vegetable broth and sea salt, along with the dill
  6. Bring to boil over medium high heat, then lower to simmer for 5 to 10 minutes or until the carrots are soft
    To serve:
  1. Place 3 matzo balls in each soup bowl
  2. Add the hot soup broth
  3. Garnish with dill sprigs

; Yield: Serves 4-6

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 //

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



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

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