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Vegetarian Matzo Ball Soup
4.7 from 114 votes

Vegetarian Matzo Ball Soup

Vegetarian Matzo Ball Soup offers a flavorful vegetable broth infused with saffron, dill, and aromatic spices, paired with light and fluffy matzo balls made with matzo meal and baking powder. The soup balances earthiness from carrots, celery, and leeks with the brightness of fresh herbs, resulting in a comforting dish suitable for Passover and other occasions.

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 6 servings
Calories: 195 kcal
Course: Soup
Cuisine: Middle Eastern

Ingredients

Soup Ingredients
  • 1/2 pound carrot about 3 medium carrots) sliced into 1/2 inch chunks
  • 1/2 pound celery (about 5 stalks) sliced into 1/2 inch chunks, including leaves
  • 1 onion (rinsed and halved, skin on)
  • 1 leek white and light green parts only, sliced and cleaned
  • 1 bunch fresh dill 2 tbsp chopped, divided
  • 1 bunch parsley fresh
  • 2 bay leaf
  • 10 black peppercorns whole
  • 6 clove spice cloves, not garlic, whole
  • Pinch saffron Buy the good stuff! It's expensive but necessary in this soup. Do not sub turmeric! The flavor is completely different, threads
  • 2 tablespoons olive oil good quality, extra virgin
  • salt sea salt
Matzo Ball Ingredients
  • 2 large egg
  • 2 tablespoons avocado oil
  • 1 tablespoon seltzer water
  • 1/2 cup matzo meal (see notes for gluten free option)
  • 1/2 teaspoon baking powder (if making for Passover make sure the brand is certified KFP)
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 tablespoon dill chopped, fresh
  • Pinch of saffron threads

Instructions

    Cup of Yum
  1. Combine all soup ingredients in a large pot with 1 tablespoon sea salt (reserve the 2 tablespoon chopped fresh dill for later). If you're salt sensitive, you can start with 2 tsp salt, however please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tablespoon if you're not watching your salt intake.
  2. Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
  3. Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 60-90 minutes until the liquid reduces by a third and the stock is flavorful. Note: the olive oil may taste strange in the beginning, but don't fret. As the stock slowly cooks the flavors will meld, and that olive oil will give the broth some much-needed richness and depth.
  4. While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
  5. While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tablespoon sea salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
  6. Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
  7. When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes. No peeking! Keeping the pot covered will help the matzo balls become fluffy. Let the matzo balls simmer until they're cooked through. When they are fully cooked, turn off the heat and keep the matzo balls in the hot saffron water until ready to serve. If you won't be serving within an hour, remove the matzo balls from the pot with a slotted spoon and reserve (so they don't get mushy and fall apart).
  8. When the vegetable stock liquid has reduced by a third, strain the stock through a fine mesh strainer or cheese cloth into a large bowl.
  9. Separate out the carrots and celery from the cooked vegetables and herbs.
  10. Rinse the pot and pour the stock back into the pot. Add the carrots and celery back to the stock along with 1 tablespoon chopped dill. Adjust seasoning to taste, adding more sea salt if desired. Keep the stock warm till ready to serve.
  11. Serve 2-3 matzo balls per bowl; ladle the hot soup and vegetables over the warm matzo balls.

Notes

  • Use kosher-for-Passover baking powder if preparing this dish for Passover observance to keep the matzo balls light.
  • Purchase genuine saffron threads, as imitation or cheaper saffron lacks flavor and affects the soup's character.
  • The recipe yields about 80 ounces of soup with 12 matzo balls, serving approximately 6 people with two matzo balls per serving.
  • Olive oil adds richness to the broth but may taste unusual initially; its flavor mellows during cooking.

Nutrition Information

Calories 195kcal (10%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.01g (1%) Cholesterol 62mg (21%) Sodium 1302mg (54%) Potassium 402mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 7641IU (153%) Vitamin C 19mg (21%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 195

% Daily Value*

Calories 195kcal 10%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Cholesterol 62mg 21%
Sodium 1302mg 54%
Potassium 402mg 9%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 7641IU 153%
Vitamin C 19mg 21%
Calcium 83mg 8%
Iron 2mg 11%

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