Vegan Matzo Ball Soup

Hi everyone, if you’re after a reliable recipe for Vegan Matzo Ball Soup, look no further. I put this together to capture that comforting feel of the original but keep it fully plant-based with easy swaps. The matzo balls turn out soft and airy, swimming in a clear broth full of chopped veggies. I use basic items from the store, and the whole thing comes together in under an hour once prepped. It’s straightforward to follow, even if you’re new to vegan cooking. I’ll share exactly how I do it, including little tweaks that help it along.

Equipment

• Big mixing bowl
• Spoon or whisk for stirring
• Measuring tools (cups and spoons)
• Knife and cutting board
• Medium pot for boiling matzo balls
• Large pot for the soup
• Ladle for serving
• Fridge space for chilling

Ingredients for Vegan Matzo Balls Soup

For the Matzo Balls:

• 2 cups matzo meal (not matzo ball mix)
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1/2 teaspoon garlic powder (optional)
• Pepper to taste
• 1 1/2 cups water (or chick’n style broth; if using broth, reduce salt to 1 teaspoon)
• 1/4 cup neutral oil or melted vegan butter
• 3/4 cup unsweetened applesauce

For the Soup:

• 8 cups vegetable stock
• 3 carrots, peeled and cut into coins
• 2 celery ribs, sliced
• 1 yellow onion, chopped
• 3 garlic cloves, smashed and chopped
• 1 teaspoon dried parsley
• A few fresh herb sprigs if you have them
• Salt and black pepper as needed

How To Make Vegan Matzo Balls Soup

1. Begin with the matzo ball mix. In your big bowl, combine the 2 cups matzo meal, 3 tablespoons cornstarch, 1 teaspoon baking powder, 2 teaspoons salt, optional 1/2 teaspoon garlic powder, and pepper. I add the garlic for a hint of depth, but it’s your call.
2. Mix in the liquids next. Add 1 1/2 cups water (or broth), 1/4 cup oil or vegan butter, and 3/4 cup applesauce. Stir it all until you have a sticky dough that holds together. The applesauce does the work of binding without eggs, and it keeps things moist. If it’s too thick, drizzle in a bit more water, but go slow.
3. Wrap the bowl and stick it in the fridge for 45 minutes. Chilling firms up the dough so the balls don’t fall apart when you cook them. I set a timer to not forget.
4. Shift to the soup base while waiting. Warm your large pot on medium with a little oil. Drop in the chopped onion, carrot coins, celery slices, and garlic. Let them cook for 5 minutes, stirring to coat everything. This softens the veggies and starts the flavor building.
5. Pour the 8 cups vegetable stock over the veggies, toss in 1 teaspoon dried parsley, and season with salt and pepper. Crank the heat to bring it to a boil, then drop to low for a simmer. Cook uncovered for 15 minutes—the broth picks up all the good stuff from the vegetables.
6. Pull the matzo dough from the fridge. Wet your hands, then roll the dough into 1-inch balls, about the size of a walnut. Press gently to make them round; you might get 10 to 12 from the mix. I work quickly to keep them uniform.
7. Fill the medium pot with water or some extra stock and boil it. Ease the matzo balls in without crowding—do batches if needed. Cover and simmer on low for 25 minutes. They puff up and float when ready. Don’t stir much, or they’ll get gummy.
8. Scoop the cooked matzo balls into the soup pot using a slotted spoon. Let the whole thing simmer together for 10 more minutes. This lets the balls absorb the broth. Fish out any herb stems if you used fresh ones, then taste and tweak the salt or pepper.
9. Ladle into bowls right away. The soup should be hot and steamy, with matzo balls front and center. Total time is around 1 hour 15 minutes, mostly hands-off simmering.

Storage Instructions

Cool the soup down to room temp before storing to keep it fresh. Spoon it into glass jars or containers with tight lids—it lasts 3 to 4 days in the fridge. For freezing, use bags that flatten; it holds up for 1 to 2 months. When reheating, warm on the stove over low heat, adding a little water or stock if the broth thickens. Matzo balls might get a touch softer after freezing, but they reheat fine. Avoid leaving it out more than 2 hours to stay safe.

Serving Suggestions

I serve this hot in deep bowls with a sprinkle of chopped green onions on top for color. It pairs well with a side of rye bread or crackers to dip. For a fuller plate, add some cooked quinoa or rice to the bowl. In summer, I lighten it by serving smaller portions alongside a cucumber salad. It’s filling on its own for a quick dinner, or stretch it with extra veggies for company.

Pro Recipe Tips

• Chill the dough longer if your kitchen is warm; it helps the balls stay intact.
• Use a cookie scoop for even-sized matzo balls—makes rolling faster and uniform.
• Swap applesauce for pureed silken tofu if you want a neutral binder; it works similarly.
• Simmer the broth covered if you like more concentrated flavor, but uncovered keeps it clearer.
• Add a squeeze of lemon to individual bowls at the end for brightness without changing the batch.
• If the matzo balls sink, your mix might need more baking powder—test one first next time.
• Buy low-sodium stock to control the salt yourself, especially with the salted matzo balls.

Vegan Matzo Ball Soup FAQs

1. Why use cornstarch in the matzo balls?
It acts as a thickener to hold the dough together without eggs. I find it gives a better texture than flour alone, keeping them light instead of heavy.

2. Can I bake the matzo balls instead of boiling?
Sure, preheat your oven to 375°F, place them on a greased sheet, and bake for 20-25 minutes, turning halfway. They come out firmer, good if you prefer less soup-soaked.

3. How do I make this gluten-free?
Pick gluten-free matzo meal, and ensure your stock and other ingredients are GF certified. The rest stays the same, and it turns out just as fluffy.

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