Whether you're celebrating Passover in the coming days or not, you need this vegan matzo ball soup in your life! No eggs, no animal products, just all the deliciousness made with cozy matzo balls and veggies in scrumptious savory broth.
To make the matzo balls, stir the matzo meal, chickpea flour, tapioca starch, and salt together in a medium bowl. Stir in the milk and oil until thoroughly mixed.
Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.
To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the leek and carrot, and sauté for 5 minutes, until the carrot just begins to soften.
Add the garlic and continue to sauté for another minute, until very fragrant.
Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.
Shape the matzo mix into 1-inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.
Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.
Carefully stir in the peas and cook for about 2 minutes more.
When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.
Ladle into bowls and serve.
I updated this recipe in April of 2019 after hearing from a few readers that their matzo balls fell apart. If you were a fan of the original and want to stick with it, make your matzo balls using 1 cup matzo meal, 1/4 cup chickpea flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 3/4 cup non-dairy milk, and 1/4 cup canola oil.