Whether you’re gathering with family for a festive feast or fighting off a winter-induced fever, this plant-based matzo ball soup is a must. Each bowl is complete with homemade veggie broth and fluffy, egg-free matzo balls that are just as easy to make as boxed store-bought varieties.
Vegan Matzo Ball Soup
Ingredients
Vegetable stock
- 12 cups cold water
- 2 large yellow onions, peeled & quartered
- 5 celery stalks
- 1 large bay leaf
- 2 cups carrots, chopped
- 1 large leek, tops & white part, rough chop
- 6 large garlic cloves, pressed
- 4-5 sprigs parsley
- 4-5 sprigs dill
- 1 Tbsp. black peppercorns
Matzo balls
- 3/4 cup matzo meal
- 2-1/2 Tbsp. vegetable oil
- 1 Tbsp. egg replacer + 2 Tbsp. filtered water
- 5 Tbsp. vegetable broth
- 1-1/2 Tbsp. fresh parsley, minced
Instructions
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In large pot over medium-high heat, bring all stock ingredients (except baby carrots) to boil. Reduce heat to low and simmer, covered, for 2½ hours. Taste broth after 1½ hours and adjust seasonings if desired. Strain vegetable stock and return broth to pot.
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In small bowl, combine all matzo ball ingredients. Mix and cover with reusable wrap and place in refrigerator for 30 minutes.
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Add baby carrots to broth and cook over medium-high heat for 15 minutes, or until fork tender.
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Meanwhile, remove matzo mixture from refrigerator. Scoop out 2 tablespoons and use hands to form ball. Repeat with remaining mixture.
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Reduce broth to low heat and carefully add matzo balls. Cover pot and cook 30 minutes.
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Ladle soup into shallow bowls and garnish with a pinch of dill.
Recipe Notes
Giving this recipe a go? Order the ingredients at Vitacost.com and we'll deliver them to your door!