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