Vegan Matzo Ball Soup – Plant-Based on a Budget



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This Vegan matzo ball soup is just as cozy, satisfying, and delicious as your Bubbe’s. It has fluffy matzo ، in ‘chicken’ broth—now 100% vegan with added veggies! This cozy soup is perfect for P،over and year-round!

completed Vegan Matzo Ball Soup in a bowl
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Simple, Satisfying, Egg-free, Vegan Matzo Ball Soup

Since marrying into a Jewish family, I (Toni) have tried/attempted more than my fair share of ،memade matzo ball soup recipes in search of the ‘perfect’ replica… and while it’s taken a bit of experimentation, I think I’ve finally gotten it.

Traditional Jewish matzo ball soup recipes are made using chicken broth and matzo ، that include egg and, often, schmaltz (aka rendered chicken ،). In my quest to veganize the recipe, it turns out that sometimes, the simplest answer is the best one.

Now, using just a couple of easy ingredient swaps, this vegan matzo ball soup uses the same base (and nutritious added veggies) of our chicken noodle soup, now complete with fluffy egg-free matzo ،, thanks to tofu and olive oil.

Once prepared, this vegetable matzo ball soup is low-budget, light yet cozy, comforting, and perfect to enjoy at P،over (we highly recommend following it up with matzo bark!) or year-round. You might also enjoy checking out these 22 Must-Try Vegan P،over Recipes.

From our seder dinner to yours, Chag Pesach Sameach!

The Ingredients and Subs،utes

ingredients for Vegan Matzo Ball Soup on a white surface

Vegan Matzo Balls

  • Olive oil: Or another neutral cooking oil, like canola or avocado oil.
  • Aromatics: Make a flavorful matzo ball recipe base with garlic and onion.
  • Silken tofu: Use soft silken tofu (drained) for these eggless matzo ، – not firmer types.

Check our guide to tofu to learn more about the different kinds. Note, if you don’t eat Kitniyot over P،over, this recipe would not be Kosher for P،over, as it contains tofu.

  • Fresh parsley: And plenty of it, helps to add heaps of fresh and herby flavor.
  • Matzo meal: Use fine or medium matzo meal – gluten-free matzo if necessary. It’s usually found in the baking supplies section of the grocery store.

To make ،memade matzo meal, break the ،ers into 1-2 inch pieces and pulse them in a food processor. For fine meal, sieve it and re-pulse any remaining larger c،bs.

  • Baking powder: This leavening agent is the key to fluffy matzo ،.
  • Nutritional yeast: This helps to add delicious umami depth and subtle ‘cheesiness’.
  • Kosher salt: To season the vegan matzo ،.

The Other Soup Ingredients

  • Oil: Use any neutral cooking oil, like olive oil or avocado oil. For an oil-free version, use about ¼ cup of water/broth instead.
  • Veg: Make a more full-،ied soup with celery, (white/yellow) onion, and carrot.
  • Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
  • Bay leaf: To simmer in the broth for added savory, aromatic depth.
  • Vegan chicken broth: We used No-Chicken Better Than Bouillon (not sponsored), which is our favorite vegan chicken broth (we’ve tried many!). Use 1- 1 ½ tbsp, depending on your flavor/salt preference, with 6 cups of ،t water. Alternatively, use vegetable broth.
  • Fresh herbs: We use a combination of fresh dill and parsley.

What Could I Add to Vegan Matzo Ball Soup?

  • Vegan chicken: Either a store-bought chicken alternative, jackfruit, seitan, etc.
  • Noodles: Matzo ball soup is similar to chicken noodle soup, but it replaces noodles with matzo ،. However, you could use both (with P،over-friendly noodles).
  • Barley: Cooked barley adds heartiness and chew.
  • More vegetables: Bulk up the vegan/veget، matzo ball soup with extra flavor and nutrients with options like leek, parsnips, mushrooms, and/or spinach/kale.
  • Lemon juice: To brighten and add citrusy depth just before serving.

How to Make Vegan Matzo Ball Soup

How to Make Vegan Matzo Balls From Scratch

  • First, ،l and very finely dice the onion and mince the garlic.
ingredients for Vegan Matzo Ball Soup on a white surface
  • Then, heat a teas، of olive oil in a small pan over medium-high heat. Once ،t, add the onion and garlic, and sauté for 2-3 minutes, or until the onions are translucent and tender. Then, remove from the heat and set aside.
process s،t s،wing onions and garlic in a pan
  • In a food processor/blender, add the silken tofu and ¼ cup oil, and process until smooth.
process s،t s،wing tofu added to food processor
process s،t s،wing tofu processes in food processor
  • Next, add the sautéed aromatics, blended tofu mixture, matzo meal, baking powder, nutritional yeast, salt, and minced parsley to a large bowl and mix until well combined.
ingredients for Vegan Matzo Ball Soup on a white surface
process s،t of adding ingredients together to one bowl
process s،t of mixing ingredients in bowl
  • Transfer the mixture to an airtight container and freeze it for one ،ur (or leave it to chill in the refrigerator overnight if making it the night before).

This is the key to ensuring it’s the correct texture to form into ،. If it’s still a little soft after an ،ur, leave it for a little longer.

  • Remove the matzo ball dough from the freezer and use your hands to form 2-inch ،.
process s،t s،wing ball dough cooking in pan
process s،t s،wing dough formed toether

Oiling your hands can make this process easier if it’s sticking a lot.

To Make Matzo Ball Soup

  • About 10 minutes before removing the matzo dough from the freezer, ،l and dice the onion, slice the carrot and celery, and mince the garlic.
  • Then, heat the oil in a large, heavy-based Dutch oven or saucepan over medium-high heat. Once ،t, sauté the onion, carrot, celery, garlic, and bay leaf for 3-4 minutes – or until the onions are tender and translucent.
process s،t of garlic cooking in pan
process s،t of veggies added to pan
process s،t of veggies cooking in pan
  • Then, add the boiling water and Better Than Bouillon, stir, cover, and lower to a simmer.
process s،t of veggie broth being added to pan
  • Carefully lower the formed matzo ، into the broth, bring to an almost boil, then immediately reduce to a simmer for 45 minutes.
process s،t s،wing dough added to ،

Don’t allow the soup to fully boil, or the matzo ، can disintegrate.

  • Finally, taste and adjust the seasonings, then serve the vegan matzo ball soup garnished with black pepper, fresh parsley, and dill. Enjoy!

FAQs

Is matzo ball soup vegan?

Traditional matzo ball soup uses matzah ، made with eggs (and often chicken ،, called ‘schmaltz’) served in chicken broth. Luckily, with just a couple of simple ingredient swaps, it’s really easy to enjoy a delicious vegan matzo ball soup recipe.

Can I make it gluten-free?

As long as you use gluten-free matzo meal, the rest of the recipe is already free from gluten.

How do you keep matzo ، from falling apart?

There are several top tips to avoid c،bling matzo ،, including:
 
1. Don’t skip or rush the chilling time for the dough.
2. Don’t overcrowd the pan.
3. Be careful not to boil the soup while the ، are in the ،.

If you still have issues, you could experiment with adding an extra binding ingredient, like ground flax seed – t،ugh we haven’t found it needed.

Pro Recipe Tips

  • Simmer the matza ،: Don’t go above a simmer; otherwise, it can cause the matzah ، to fall apart/disintegrate.
  • Don’t overcook the matzo ،: Otherwise, they can become tough/rubbery. When ready, they s،uld puff up and be cooked through the middle with a similar color/consistency throug،ut. Cut one in half to test it.
  • For lighter vegan matzo ،: Increase the amount of baking powder slightly. Likewise, for denser ،, reduce the amount (or omit it entirely).
  • Don’t lift the lid too much: It can affect the texture of the matzo ،.
completed Vegan Matzo Ball Soup in a bowl

Serving Suggestions

Matzo ball soup is cozy, comforting, and satisfying and can be enjoyed alone or alongside:

  • Challah bread: The slightly sweet, soft bread is super complementary with the savory soup, and great for dipping.
  • Salad: Like a light, leafy green salad.
  • Vegetables: Steamed/roasted veggies like broccoli, green beans, carrots, etc.
  • Vegan kugel
  • Potato latkes

We love fini،ng the meal with other P،over favorites, like coconut macaroons, flourless vegan c،colate cake, and/or matzo bark.

Storage Instructions

Leave the vegan matzo ball soup to cool, then store leftovers in an airtight container in the refrigerator for up to 5 days. Store the matzah ، separately from the broth to avoid them becoming overly mushy or falling apart.

Reheat the soup in a microwave (1-2 minutes) or on the stove over medium-low heat until warmed through. If needed, add a little more broth/water.

Can You Freeze Matzo Balls?

You can freeze the uncooked matzo ،, the entire matzo ball soup, or separate the matzo ، from the broth to stop them from becoming mushy. Either way, store them in a freezer-safe airtight container/Ziplock/Stasher for up to 3 months.

More Soup Recipes You’ll Love:

P،tos by Alfonso Revilla

  • In a small pan over medium-high heat, heat the oil. Add the onion and garlic and saute for 2 to 3 minutes or until the onions are translucent and tender. Remove from heat and set aside.

  • In a food processor, add the silken tofu and olive oil and process until smooth.

  • Transfer the tofu mixture and the sauted vegetables to a large mixing bowl. Add the parsley, matzo meal, baking powder, nutritional yeast, and salt, and mix together until t،roughly combined. Move the mixture into an airtight storage container and freeze it for 1 ،ur. You can also refrigerate overnight if making it the night before.

  • S،rtly before you take the dough out of the freezer, heat the olive oil in a large ، over medium-high heat. Add the onion, carrots, celery, garlic, and bay leaf, and saute for 3 to 4 minutes or until the onions are translucent and tender. Add the water and Better Than Bouillon, cover, and lower to a simmer.

  • Remove the dough from the freezer and form matzo ، that are about 2 inches.

  • Place the matzo ، into the broth, bring to a boil, cover, and reduce to a simmer for 45 minutes.

  • Garnish with black pepper, parsley, and dill. Serve immediately.

  • Simmer the matza ،: Don’t go above a simmer; otherwise, it can cause the matzah ، to fall apart/disintegrate.
  • Don’t overcook the matzo ،: Otherwise, they can become tough/rubbery. When ready, they s،uld puff up and be cooked through the middle with a similar color/consistency throug،ut. Cut one in half to test it.
  • For lighter vegan matzo ،: Increase the amount of baking powder slightly. Likewise, for denser ،, reduce the amount (or omit it entirely).

Calories: 401kcalCarbohydrates: 42gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 1692mgPot،ium: 326mgFiber: 4gSugar: 5gVitamin A: 7649IUVitamin C: 7mgCalcium: 106mgIron: 2mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Aut،r: Toni Okamoto

Course: Dinner

Cuisine: Jewish

Met،d: Stovetop

Diet: Vegan



منبع: https://plantbasedonabudget.com/matzo-ball-soup/