This Vegan Matzo Ball Soup is delicious and satisfying and tastes just like Bubbe used to make. Just in time for Passover, though you don't have to be Jewish to enjoy the fluffy matzo balls or the savory herb infused soup! This recipe is easy and quick to make, so enjoy it for any evening.
- 12 cups water
- 5-6 tsp Better Than Bouillon No Chicken Base (see note 1)
- 1 tsp dried oregano
- 1 tsp dried parsley
- 2-3 skinny carrots, sliced
- 2 ribs celery, sliced
- 3 cloves garlic, minced, to taste
- 1 small (or 1/2 large) white onion, sliced
- Fresh dill for serving, optional but delicious
- 2 cups matzo meal (use gluten-free or kosher for Passover if needed) (see note 2)
- 3 tsp baking powder
- 3/4 tsp salt
- 1 tbsp ground flax seed + 3 tbsp water (see note 3)
- 1/4 cup tahini (see note 4)
- 1 1/4 to 1/3 cup warm water
- First make your flax egg by mixing the ground flax seed and water in a small bowl and stick it in the refrigerator for 5 minutes.
- Mix your matzo meal, baking powder, and salt in a medium bowl. Add spices if desired.
- Add the tahini, warm water, and flax egg to the bowl. Mix well with spoon at first, then with hands.
- Measure out 2 tablespoons of dough for each matzo ball. Shape the dough into a ball shape. If there are cracks, pinch them with your fingers and roll between your palms to create a sphere. Depending on how dry your dough is, you may find it helpful to dip your fingers in a little extra warm water to impart that moisture into the dough ball as you roll it.
- Place each ball on a plate or cookie sheet. Refrigerate 30 minutes. Chop veggies while you wait.
- After 20 minutes, start your soup by heating a large pot over high heat. Add the veggies and dry saute for one minute, then add the water. Bring to a boil and stir in Better Than Bouillon No Chicken Base until dissolved. Then remove matzo balls from the fridge and carefully add to boiling soup along with oregano and parsley. Turn down to a simmer and cook for around 20 - 25 minutes, and that's it!
- Serve immediately by adding 3 matzo balls to a bowl and ladling soup around it.
- Refrigerate matzo balls separately from soup if you have leftovers. Refrigerate each in airtight containers up to five days. If freezing, for best results freeze the uncooked matzo balls. However, if you wish to freeze the cooked soup you may. Let it cool a bit before freezing in an airtight freezer-safe container.
- Note 1: For the broth, I used Better Than Bouillon No Chicken Base. This my favorite vegetarian chicken broth but there are others available (there's a good one from Imagine). You could also just use vegetable broth.
- Note 2: If you're gluten-free: there is gluten-free matzo meal available. You could possibly also use ground up gluten-free crackers. If you're kosher for Passover: some matzah and matzo meal is NOT kosher for Passover, but you can find some that is. This matzo meal is and you can find it online--I found mine at Whole Foods Market.
- Note 3: The flax egg can easily be substituted with a different vegan egg replacement like Bob's Red Mill Egg Replacer (I've tried it with this and it works).
- Note 4: If the idea of tahini in matzo balls turns your stomach, it can be replaced with another fat like coconut cream or oil if that doesn't bother you.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Soup, Vegan
- Method: Stove Top
- Cuisine: Jewish
Keywords: Vegan, Oil-free, Sugar-free, Soy-free, Nut-free, Can be Gluten-Free, Jewish, Matzo Ball Soup, Passover