Every Friday night, my kitchen fills with the smell of simmering broth. My kids crowd around the stove, waiting for the first fluffy matzo ball to float to the top. When we went plant-based, I refused to give up this tradition.
So I created this Vegan Matzo Ball Soup Recipe, and now it tastes even better than I remembered. This vegan matzo ball soup recipe keeps the comfort I grew up with. Plus, it skips the eggs and chicken without losing any soul.
Honestly, this vegan recipe has become our family favorite. Therefore, I make this vegan matzo ball soup almost every week.
WHY YOU’LL LOVE THIS VEGAN MATZO BALL SOUP RECIPE
First, this vegan matzo ball soup recipe is simple and fast. Second, the matzo balls turn out light and tender every time. Moreover, this vegan matzo soup recipe uses pantry staples.
Above all, the whole family loves this vegan matzo soupe. Indeed, this soup recipe brings everyone to the table.
INGREDIENTS YOU’LL NEED
Here is what you need for this vegan matzo ball soup recipe.
| Ingredient | Amount |
|---|---|
| Matzo meal | 1 cup |
| Silken tofu (blended) | 1/2 cup |
| Vegetable broth | 8 cups |
| Carrots (sliced) | 2 |
| Celery (chopped) | 2 stalks |
| Onion (diced) | 1 |
| Baking powder | 1 tsp |
| Oil | 2 tbsp |
| Salt & pepper | to taste |
| Fresh dill | 2 tbsp |
SUBSTITUTIONS & VARIATIONS
You can swap the silken tofu for chickpea flour in this vegan matzo ball soup recipe. Use gluten-free matzo meal for a gluten-free version of this soup. Also, add noodles or extra veggies to this recipe. Feel free to spice up this vegan matzo ball soup recipe with garlic or turmeric.
STEP-BY-STEP INSTRUCTIONS
Make the matzo balls
First, blend the tofu until smooth. Then mix it with matzo meal, oil, baking powder, salt, and pepper. Next, chill the mixture for 20 minutes.
Build the broth
Meanwhile, sauté the onion, carrots, and celery. Add the broth and simmer for 15 minutes.
Cook the matzo balls
After that, roll the mixture into balls. Gently drop them into the simmering broth. Cover and cook for 25 minutes. Finally, stir in the dill and serve this vegan matzo ball soup recipe hot.
PRO TIPS FOR SUCCESS
Keep the broth at a gentle simmer for this vegan matzo ball soup recipe. Don’t stir the pot too much while the balls cook. Chill the mixture well before rolling. Moreover, taste the broth and season it before serving this vegan soup recipe.
STORAGE & REHEATING TIPS
Store this vegan matzo ball soup recipe in the fridge for up to 4 days. Keep the balls and broth separate. Reheat gently on the stove. Then enjoy this vegan matzo ball soup recipe again.
WHAT TO SERVE WITH THIS RECIPE
Serve this vegan matzo ball soup recipe with crusty bread. A crisp green salad works well too. Additionally, roasted veggies pair nicely with this vegan matzo ball soup recipe.
FAQS
Can I make this vegan matzo ball soup recipe ahead of time?
Yes, make the broth and balls a day early.
Is this vegan matzo ball soup recipe gluten-free?
Use gluten-free matzo meal to make it so.
Why did my matzo balls fall apart?
Chill the mixture longer and simmer gently.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 5g |
| Carbs | 26g |
| Fat | 6g |
| Fiber | 2g |
Vegan Matzo Ball Soup Recipe
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegan, Vegetarian, Dairy-Free, Egg-Free
Description
A plant-based take on classic matzo ball soup that keeps the comfort of tradition with light, tender matzo balls simmered in a savory vegetable broth with carrots, celery, onion, and fresh dill.
Ingredients
- Matzo meal – 1 cup
- Silken tofu (blended) – 1/2 cup
- Vegetable broth – 8 cups
- Carrots (sliced) – 2
- Celery (chopped) – 2 stalks
- Onion (diced) – 1
- Baking powder – 1 tsp
- Oil – 2 tbsp
- Salt & pepper – to taste
- Fresh dill – 2 tbsp
Instructions
- 1. Make the matzo balls: Blend the tofu until smooth. Mix it with matzo meal, oil, baking powder, salt, and pepper. Chill the mixture for 20 minutes.
- 2. Build the broth: Sauté the onion, carrots, and celery. Add the broth and simmer for 15 minutes.
- 3. Cook the matzo balls: Roll the mixture into balls. Gently drop them into the simmering broth. Cover and cook for 25 minutes. Stir in the dill and serve hot.
Notes
Keep the broth at a gentle simmer; don’t stir the pot too much while the balls cook; chill the mixture well before rolling; taste and season the broth before serving.
Substitutions: swap silken tofu for chickpea flour; use gluten-free matzo meal for a gluten-free version; add noodles or extra veggies; spice with garlic or turmeric.
Storage: refrigerate up to 4 days, keeping balls and broth separate; reheat gently on the stove. Serve with crusty bread, a crisp green salad, or roasted veggies.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl (1/8 recipe)
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan matzo ball soup, plant-based matzo ball soup, vegan matzo balls, vegetarian matzo ball soup, egg-free matzo balls, tofu matzo balls, Jewish soup, comfort soup