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How to Make a Delicious Vegan Matzo Ball Soup at Home

Learn how to make vegan matzo ball soup at home

Vegan Matzo Ball Soup

Serves 6

So many of the foods we love have a history, a reason for being. Matzo ball soup is one of them and yet its appeal has become ubiquitous to everyone who seeks comfort in a bowl. Adapting beloved recipes like Vegan Matzo Ball Soup to suit our dietary needs and preferences means even more people can enjoy them while still giving props to the ones who created them.

A few simple swaps help transform this dish into a contemporary and compassionate one. Traditionally, matzo balls are made with eggs, sometimes chicken fat or schmaltz. The soup is made with chicken broth and often includes shredded chicken.

Instead of eggs, potato starch helps hold the matzo balls together. Replacing the chicken fat with tahini is one way to get a luscious mouth-feel but leave it out for a fat-free dumpling. And, of course, vegetable broth makes a delicious and compassionate replacement for chicken broth.

For heartier appetites, add peas and spinach at the end. And to give the flavor a bodacious boost, try adding miso at the end and you’ll also be getting the beneficial bacteria that support a healthy immune system.

Whether you are simply in search of a vegan version of this classic dumpling soup or want to honor both your traditions and ethical values at the same time, I urge you to try this recipe and slip into a bowl of this soothing and scrumptious soup as soon–and as often as possible.


For the Matzo Balls

1 cup matzo meal, or about 4 sheets, pulsed into a fine crumb in the food processor

3 tablespoons potato starch

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon salt

1 cup water

2 tablespoons tahini, optional

For the Soup

2 tablespoons water

1 medium onion, finely chopped

3 large stalks celery, chopped

3 large carrots, peeled and chopped

1 teaspoon salt

6 cups vegetable broth

Fresh or dried thyme, optional

1 cup fresh or frozen green peas, thawed

1 large handful baby spinach

1 tablespoon yellow or white miso mixed with a couple of tablespoons of water, optional

Spritz of lemon juice

Garnish, fresh dill or parsley, optional


In a medium bowl, mix the matzo meal, potato starch, onion powder, garlic powder, baking powder, and salt. To include tahini in the recipe, mix it with the water then stir it into the dry ingredients. The dough should be moist, a little shaggy, but dry enough that you can scoop it and roll it into balls. If the mixture is too dry, add more water a tablespoon at a time. If it’s too moist and feels sticky, add a bit of matzo meal or potato starch. Set aside to rest for about 15 minutes. The dough will firm up as it rests.

Heat a large pot over medium heat. Add water, onions, celery, carrots, and salt. Cook, while stirring occasionally, for about 5 minutes until vegetables start to soften. Add the vegetable broth and thyme and bring to boil then reduce to a gentle simmer until veggies have softened.

Use a spoon to scoop the dough into walnut-sized balls. Gently roll in your hands then drop into the soup–they will expand as they cook. Simmer for about 15 minutes. Matzo balls should puff up and float when they are done. Turn off heat then add peas, spinach, miso (mixed in the water), and lemon juice. Stir to combine, letting the heat of the soup warm up the peas and wilt the spinach. Garnish with dill and serve immediately.

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