Vegan matzo ball soup is a must for the Passover Seder, but you don’t have to wait for a holiday to enjoy it! Truth be told, this simple vegetable soup functions primarily as a delivery system for the matzo balls. You’ll be directed to a recipe for vegan matzo balls. There’s a gluten-free variation as well.
The simple soup served at traditional Passover Seders is very much like this one (other than the fact that it’s usually made with chicken broth). Sometimes it has even fewer veggies in it than this version.
No-Egg, No-Hametz Matzo Balls
Egg, the traditional binding ingredient for matzo balls, is the challenging ingredient to replace. And ultimately, the binding ingredient is quinoa flakes, which you can learn more about in the recipe for Vegan Matzo Balls on this site. The secret is baking rather than cooking them, ensuring that they don’t fall apart.
I recommend making the matzo balls before starting the soup. You can make them ahead of time, or start the soup while they’re in the oven.
While this soup most traditional to Passover, there are other Jewish holidays at which it would be welcome as a first course. Passover usually falls in April, so by the Jewish New Year, which usually comes in September, you might be craving it again. See our roundup of delicious vegan Rosh Hashanah recipes.
Baked Vegan Matzo Balls: Unusual, but really good
These are baked rather than cooked. Baking instead of cooking makes them firmer, reducing their risk of falling apart when added to the soup.
Baked matzo balls might seem weird, but it works very well, and they’re so easy to make! The result: a bowl of pure comfort.
A full range of vegan Passover recipes, from matzo balls to macaroons
Quinoa for Passover
Quinoa, ancient grain that it is, has become the new kid on the block for use during Passover, a holiday week when many (if not most) grains and grain products aren’t used. In the Sephardic tradition, there’s more leeway. Why quinoa is acceptable and other grains aren’t has a complicated answer that I’m not equipped to give.
Suffice it to say that quinoa is now just as welcome at the Passover table as it is at any other meal of the year. Ancient Harvest® has a line of products that are Kosher; some are Kosher for Passover, but it’s not clear whether that utmost designation applies to their quinoa flakes. Pereg® also offers Kosher for Passover quinoa products, which includes their quinoa flakes.
This recipe is adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin, FatFreeVegan.com
Vegan Matzo Ball Soup
Vegan matzo ball soup is a must for the Passover Seder, but you don’t have to wait for a holiday to enjoy it! Truth be told, this simple vegetable soup functions primarily as a delivery system for the matzo balls.
Ingredients
- Vegan Matzo Balls (see link in instructions)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 celery stalks, diced
- One 32-ounce carton vegetable broth
- 6 medium potatoes, peeled and finely diced
- 6 to 8 medium carrots, sliced
- Handful of celery leaves
- 1 tablespoon all-purpose seasoning (like Frontier® or Mrs. Dash®)
- 1/4 cup chopped fresh dill, or to taste
- Salt and freshly ground pepper to taste
Instructions
- I like to start the vegan matzo balls before starting the soup, so head on over to that recipe first. You can also make them ahead of time.
- Heat the oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden.
- Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups of water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
- Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. This can also be made a day in advance.
- Just before serving, bring to a simmer. Adjust the consistency with more water if need be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 510mgCarbohydrates: 37gFiber: 5gSugar: 5gProtein: 4g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
See more of this site’s Jewish vegan recipes
Lecia
Can you make these ahead and freeze
Nava Atlas
Lecia, I’ve never tried freezing these. I *think* it would work, but I can’t guarantee it … I should try freezing them so I can let readers know in the recipe.
Allie
Is 275 the correct temp for the oven? Just want to confirm. Thanks.
Nava Atlas
Yes, Allie — it’s a low oven temp so that the matzo balls don’t brown. That said, if you think your oven is a bit slow, it probably wouldn’t hurt to do 300º F!
Susan Roitman
Hi Nava,
Do you know or have any idea to make vegan passover crepes?
Nava Atlas
Hi Susan, pardon my ignorance, but I’ve never heard of Passover crepes. It sounds intriguing … I’ll look into it!
Bonni
What brand of vegetable broth is KP? Can’t find any.
Nava Atlas
Bonni, finding veg broth that’s Kosher is easy, Kosher for Passover not so much. Pacific Organic seems to be one: https://israelifooddirect.com/product/imagine-organic-vegetable-broth-946ml/
There may also be bouillon cubes and broth bases that are KP as well.