Vegan Matzo Ball Soup Recipe Easy and Delicious Guide

Matzo ball soup is a beloved classic, especially during Jewish holidays like Passover, offering warmth and comfort in every spoonful. However, traditional recipes often use eggs and chicken broth, which aren’t suitable for vegans.

That’s why I’m excited to share this vegan matzo ball soup recipe that captures all the heartwarming flavors of the original, but with plant-based ingredients. It’s light yet satisfying, perfect for chilly days or whenever you need a cozy meal.

The matzo balls themselves are fluffy and tender, while the broth is rich with vegetables and herbs, delivering a nourishing bowl of goodness. Whether you’re vegan, allergic to eggs, or just curious to try something new, this recipe is bound to become a staple in your kitchen.

In this post, I’ll guide you through every step with tips and variations, plus you’ll find handy serving suggestions and nutrition facts. If you love hearty, wholesome soups, don’t miss the links to other amazing plant-based recipes throughout the post!

Why You’ll Love This Recipe

This vegan matzo ball soup recipe is a delightful twist on a traditional comfort food that stays true to its roots while embracing a plant-based lifestyle. Here’s why it stands out:

• Egg-free matzo balls: Using flaxseed and aquafaba as binding agents, the matzo balls turn out soft and fluffy without any eggs.
• Rich, aromatic broth: Made from a medley of fresh vegetables and herbs, it’s deeply flavorful and nourishing.
• Simple ingredients: You probably already have everything in your pantry, making it accessible and budget-friendly.
• Perfect for any occasion: Whether it’s a holiday meal or a cozy weeknight dinner, this soup is a crowd-pleaser.
• Customizable: You can easily add your favorite veggies or spices to make it your own.

If you want to explore more easy vegan recipes, be sure to check out our Low Calorie Vegetable Soup Recipe for Healthy Eating for another comforting bowl perfect for any day.

Ingredients

• Matzo Balls:
• 1 cup matzo meal
• 3 tablespoons ground flaxseed
• 6 tablespoons warm water
• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1/4 cup vegetable oil or melted vegan butter
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, chopped (optional)
• Soup Broth:
• 8 cups vegetable broth (preferably homemade or low-sodium store-bought)
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon turmeric (for color and subtle flavor)
• Salt and pepper to taste
• Fresh parsley and dill for garnish

Equipment

• Large mixing bowl
• Small bowl for flaxseed mixture
• Measuring cups and spoons
• Large pot or Dutch oven for soup
• Slotted spoon or spider strainer
• Whisk or fork for beating aquafaba
• Knife and cutting board
• Soup ladle

Instructions

1. Prepare the flaxseed egg: In a small bowl, combine the ground flaxseed with warm water. Stir gently and let it sit for at least 10 minutes until it becomes gelatinous. This acts as your egg replacer.
2. Whip the aquafaba: In another bowl, use a whisk or fork to beat the aquafaba until it’s frothy but not stiff, about 1-2 minutes. This helps give the matzo balls a light texture.
3. Make the matzo ball dough: In a large mixing bowl, combine the matzo meal, baking powder, salt, pepper, chopped parsley, and dill. Add in the flaxseed mixture, whipped aquafaba, and vegetable oil or melted vegan butter. Mix well until a sticky dough forms.
4. Chill the dough: Cover the bowl with plastic wrap or a towel and refrigerate for 30 minutes. This step helps the matzo balls hold together during cooking.
5. Prepare the broth: While the dough chills, heat the vegetable broth in a large pot over medium heat. Add the carrots, celery, onion, garlic, thyme, rosemary, turmeric, salt, and pepper. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
6. Shape the matzo balls: Using wet hands, scoop about 1.5 tablespoons of dough and gently roll into balls. Avoid packing them too tightly to keep them fluffy.
7. Cook the matzo balls: Carefully drop the matzo balls into the simmering broth. Cover the pot and cook for 30-40 minutes, until the matzo balls have expanded and are cooked through. Avoid stirring during this time to prevent them from breaking.
8. Serve: Ladle the soup with matzo balls into bowls, garnish with fresh parsley and dill, and enjoy warm.

Tips & Variations

For best results, make sure not to overwork the matzo ball dough; gentle mixing keeps them light and fluffy.

• Make ahead: You can prepare the matzo ball dough a day ahead and refrigerate it overnight for deeper flavor.
• Gluten-free option: Substitute matzo meal with gluten-free matzo meal or crushed gluten-free crackers, adjusting liquid as needed.
• Broth booster: Add a splash of tamari or soy sauce for a richer umami broth. For soy-free, use coconut aminos.
• Extra veggies: Toss in kale, spinach, or zucchini slices for added nutrition and texture.
• Spice it up: For a subtle kick, add a pinch of cayenne or smoked paprika to the broth.

If you enjoy experimenting with vegan sauces, try pairing this soup with our creamy and comforting Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for an indulgent meal experience.

Nutrition Facts

Serving Suggestions

This vegan matzo ball soup is delicious on its own or paired with some simple sides. Here are a few ideas to round out your meal:

• Serve with a fresh green salad tossed in a light vinaigrette for a refreshing contrast.
• Pair with crusty vegan bread or homemade rolls to soak up the flavorful broth. For a great bread option, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves.
• Add a side of roasted vegetables or steamed greens for extra color and nutrients.
• For a heartier meal, add cooked noodles or rice into the soup before serving.

If you’re looking for more cozy, easy vegan meals, explore our collection of Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, perfect for busy days.

Conclusion

This vegan matzo ball soup recipe is a wonderful way to enjoy a traditional favorite while embracing plant-based eating. The fluffy matzo balls paired with a savory vegetable broth create a comforting and nourishing bowl that’s perfect for any season.

It’s accessible, customizable, and packed with wholesome ingredients that bring warmth and joy to your table.

Whether you’re serving it for a holiday celebration or a simple weeknight dinner, this soup is sure to satisfy and impress. Plus, with easy substitutions and helpful tips, you can make it your own to suit any taste or dietary need.

I hope this recipe inspires you to make more vegan comfort foods that bring family and friends together.

For more delicious plant-based recipes, don’t forget to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat after your meal and our Vegetarian Swiss Chard Recipes for Healthy Meals for vibrant, nutritious sides.

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