Vegan Matzo Ball Soup

4.89 from 18 votes

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.

Prep Time20

Cook Time55

Total Time1 15

Course: Soup

Cuisine: American, Eastern European

Servings:

Calories: 314kcal

Author: Alissa Saenz

Ingredients

For the Matzo Balls

¾ cup matzo meal
3 tablespoons potato starch
¾ teaspoon salt
½ teaspoon baking powder
¾ cup unflavored and unsweetened non-dairy milk
2 tablespoons olive oil (or another neutral flavored cooking oil)

For the Soup

1 tablespoon olive oil
1 medium leek, white and pale green parts only, chopped
2 medium carrots, diced
3 garlic cloves, minced
6 cups vegetable broth
½ cup frozen peas, thawed
¼ cup chopped fresh dill
Salt and pepper, to taste

US Customary - Metric

Instructions

To make the matzo balls, stir the matzo meal, potato starch, salt, and baking powder 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. Sweat the veggies for 5 minutes, until the carrot just begins to soften.
Add the garlic and sauté with the carrots and leek for 1 minute, until very fragrant.
Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer and allow the soup to cook for about 45 minutes.
While the soup simmers, prepare a steaming device. (Note 1)
Shape the matzo mix into 1-inch balls and arrange them in the steamer so they aren't touching. (Note 2)
Steam the matzo balls for 10 minutes. Remove them from the steamer when done, then allow them to sit for 5 minutes before adding them to the soup. Let the matzo balls simmer in the soup for 5 to 10 minutes. (Note 3)
Carefully stir in the peas and cook the soup for about 2 minutes more.
When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Stir in the dill.
Ladle into bowls and serve.

Notes

I like to use a wok fitted with a bamboo steamer, but a simple vegetable steamer and saucepan will work just fine.
You can steam your matzo balls in batches if necessary.
The simmer times aren't super critical in this recipe. If the soup has longer than 10 minutes to go when you add the balls, let them simmer longer. If the soup has less than 5 minutes to go, let it simmer a little longer so that the balls have enough simmer time.

Nutrition