Vegan Matzo Ball Soup
Matzo ball soup is typically served in the spring for the Jewish holiday of Passover.
Hack alert: it’s really best to slurp during the coldest winter months for a first course, or premade and heated up on a weeknight dinner with rice or quinoa thrown in to make a quick and comforting meal.
This vegan matzo ball soup recipe uses Manischewitz matzo meal, vegetable broth, tapioca starch and plant milk instead of animal broth, milk and eggs. As a healthy foodie, I prefer to shred my broth vegetables—the fine shreds make for a delicate broth texture. Freezing the matzo balls can definitely be done. Seal them well in a container and store in the freezer for up to 3 months.
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Vegan Matzo Ball Soup
Ingredients
The Broth
- 5 cups water
- 1 Tbsp Better Than Bullion/broth paste or 2 cubes vegetable broth
- ½ cup onion shredded or chopped
- ½ cup carrots shredded or chopped
- ½ cup celery shredded or chopped
- 1 Tbsp fresh parsley chopped or 1 tsp dried parsley
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder or 1 clove chopped fresh garlic
- cooking spray oil or water
The Balls
- 1 cup Manischewitz matzo meal or all-purpose wheat/whole wheat flour
- 1 Tbsp tapioca starch/flour or potato or corn starch
- ¼ cup unsweetened plant milk or water
- 1 Tbsp fresh chopped parsley or 1 tsp dried parsley
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder or 1 clove chopped fresh garlic
Instructions
- Place water in a medium pot on high heat. Add the broth in the water.
- While the water is heating up, place a medium saucepan on high heat.
- Coat with cooking spray, or a small amount of oil or water.
- Place onions in the pan. Add salt and pepper. Sauté the onions for 2-3 minutes until they become translucent.
- Lower heat to medium.
- Add carrots, celery, garlic and parsley, and cook, stirring frequently, for 3-5 minutes.
- Turn off the heat.
- Once the water comes to a boil, dissolve the broth with a whisk or fork.
- Add the sauteed vegetables.
- Lower the heat to low.
- In a medium bowl, add matzo meal, tapioca starch and spices together, and stir until combined.
- Add the milk/water to the dry ingredients.
- Mix until the batter has a thick, firm consistency.
- Roll the meal mixture into either 8 small 2-inch balls or 4 extra-large balls.
- Gently add the balls to the broth and let boil on low for 5 minutes.
- Ladle ¼ of the broth into a medium bowl.
- Add either 4 small balls or 1 large ball to the bowl.
- For a meal, add 2/3 cup of cooked grain—rice, quinoa or combination of both.
