Vegan Matzah Ball Soup

by Candice Hutchings
A small white bowl of matzah ball soup on a red napkin and blue placemat.

Learn how to make easy matzah balls for matzah ball soup using all-natural, vegan ingredients.


Ingredients

Matzah balls
2 cup matzo meal (unsalted)
1 cup seltzer water
4 tablespoons coconut oil
½ cup potato starch + 6 – 12 tablespoons water to make a starchy goop
1 teaspoon salt, to taste
½ – 1 teaspoon fresh cracked black pepper
1 teaspoon dried dill
1 teaspoon dried parsley

Soup
Vegan matzah balls
1 large onion, finely chopped
2 large carrots, chopped into half-circles
2 celery ribs, chopped
1 handful fresh dill, chopped or ½ – 1 teaspoon dried dill, to taste
7 cups vegetable stock
2 tablespoons coconut oil (or whatever oil you like to cook with)
Salt and fresh cracked black pepper, to taste


Instructions

Matzah balls:

  1. In a medium-size bowl combine the matzo, salt, pepper and herbs with a whisk until combined. Set aside.
  2. In another bowl, mix the potato starch and water together until you get a thick, starchy goop.
  3. To this potato, starch goop add coconut oil and seltzer and gently mix until combined.
  4. Add the matzo meal and seasonings and mix until it all comes together.
  5. This mixture should not be sticky. If it’s too dry, add a spritz more of seltzer, and if it’s too wet, add a little more matzo meal. You should be able to mix it with your hands without having it stick to all your fingers.
  6. Cover the bowl and refrigerate for an hour.
  7. After an hour, form the dough into balls and add them to your boiling soup broth.
  8. Lower the heat to a simmer, and cook the balls for 25-30 minutes.
  9. After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup.
  10. If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in an airtight container in the refrigerator.
  11. When you are ready to serve the soup flash boil the balls in broth and serve.

Soup:

  1. In a large pot, heat the oil and sauté the onion, carrot, and celery until soft.
  2. Add dill and mix with veggies for 30 seconds until aromatic.
  3. Finally, add your stock of choice, and bring the soup to a boil.
  4. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.
  5. Form the matzah ball dough into balls and add them to the soup broth.
  6. Cook on a simmer for 25-30 minutes, until heated through.
  7. After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup.
  8. If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in an airtight container in the refrigerator. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

Notes

Find more of Candice’s recipes at The Edgy Veg and follow her on Facebook.


Apple Nachos for Tu BiShvat This super easy plate of Apple Nachos is perfect for Tu BiShvat! You can add many of The Seven... Appetizer
A black bowl featuring barley, kalamata olives, and lots of green herbs.
Biblical Barley and Herb Salad These days, most people consider barley—if they consider it at all—as something wintery, perhaps sharing space with mushrooms in... Side
Seven Species Muffins These muffins are a great not-too-sweet treat for your Tu BiShvat celebration as they contain all seven species mentioned... Breakfast
Tu BiShvat Vegan Challah with Dried Fruit This vegan braided challah is filled with dried fruit like dates, figs, apricots, toasted walnut and orange zest. It... Appetizer
Vegan Carrot & Sweet Potato Latkes This latke combines Jewish tradition with Indian, as it is inspired by the Indian pakora snack. Appetizer
Golden Tumeric Cake This vegan Golden Turmeric Cake is moist, just dense enough, and has the perfect sweetness level. It has a... Dessert
A large white bowl with bulgur, tomatoes, cucumber, and parsley mixed together next to a black napkin with a white leaf design.
Tabouli / Tabbouleh This super fresh herb and bulgur Mediterranean salad is the perfect snack, side, or even meal when paired with... Side
Vegan Gondi (Chickpea Dumpling Stew) Vegan Gondi, Chickpea Dumpling Stew, is a Persian-Jewish Shabbat hors d’oeuvres. It is typically made with chicken, however, it... Appetizer
A white ceramic baking dish filled with cooked carrots, sweet potatoes, and dried fruit on a gold floral tablecloth surrounded by white plates and silver forks.
Carrot and Sweet Potato Tzimmes You need not wait for a holiday—or be Jewish—to enjoy carrot and sweet potato tzimmes. It’s a festive dish... Side
A small gray bowl of orange vegetables and grains on top of a large gray plate with a red napkin and bronze fork.
Vegan Cholent Vegan cholent might seem like a stretch, but why not? With seitan or other plant-based beefy protein standing in... Main
A black bowl featuring brown seitan stew. A yellow napkin and silver spoon are situated in the background on a dark wood table.
Seitan Porcini Stew This is a recipe that not only comforts you on a cold winter’s night, it makes you look forward... Main
A square brown platter topped with sufganiyot--raspberry jelly filled donuts topped with powdered sugar, all on a red tablecloth.
Mayim Bialik’s Sufganiyot A lovely, easy and fun to make treat for Chanukah! These doughnuts are best when served immediately, but they... Dessert