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Matzo Ball Soup

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

Prep Time
15 mins
Cook Time
15 mins
Freezing
1 hr
Total Time
2 hrs
Servings: 4 servings
Calories: 401 kcal
Course: Dinner
Cuisine: Israeli

Ingredients

For the Matzo Balls:
  • 1 teaspoon of olive oil
  • ¼ cup of very finely diced onion
  • 2 garlic cloves, minced
  • 1 (12-ounce) package of soft silken tofu, drained
  • ¼ cup of olive oil
  • ½ teaspoon of packed finely minced parsley
  • 1 cup of matzo meal
  • 1 teaspoon of baking powder
  • 1 ½ tablespoon of nutritional yeast
  • 1 teaspoon of salt
For the soup:
  • 2 tablespoons of olive oil
  • 1 large yellow onion, thinly sliced
  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 6 cups of water
  • 1 to 1 ½ tablespoons of No-Chicken Better Than Bouillon (not sponsored), depending on your saltiness preference
  • salt and pepper to taste
  • Dill and parsley for garnish

Instructions

    Cup of Yum
  1. 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.
  2. In a food processor, add the silken tofu and olive oil and process until smooth.
  3. 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 thoroughly combined. Move the mixture into an airtight storage container and freeze it for 1 hour. You can also refrigerate overnight if making it the night before.
  4. Shortly before you take the dough out of the freezer, heat the olive oil in a large pot 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.
  5. Remove the dough from the freezer and form matzo balls that are about 2 inches.
  6. Place the matzo balls into the broth, bring to a boil, cover, and reduce to a simmer for 45 minutes.
  7. Garnish with black pepper, parsley, and dill. Serve immediately.

Notes

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

Nutrition Information

Calories 401kcal (20%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Sodium 1692mg (71%) Potassium 326mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 7649IU (153%) Vitamin C 7mg (8%) Calcium 106mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 401

% Daily Value*

Calories 401kcal 20%
Carbohydrates 42g 14%
Protein 6g 12%
Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 16g 80%
Sodium 1692mg 71%
Potassium 326mg 7%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 7649IU 153%
Vitamin C 7mg 8%
Calcium 106mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.