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Vegan Matzo Ball Soup

What you need: 

Vegan Matzo Ball Soup





-2 Tablespoons olive oil

-3 quarts (12 cups) vegan chicken broth

-2 stalks celery, plus a Tbsp of the leaves, cut celery into thirds and chopped. (Finely mince leaves)

-2 large carrots, cut in fourths and chopped

-1 small onion, finely chopped

-1 Tablespoon parsley

-2 to 3 sprigs thyme, minced finely

-3 garlic cloves, minced

-1/2 teaspoons salt or to taste depending on how salty your stock is

-1/2 teaspoon black pepper


-2 cups vegan chicken, chunked up (optional)


Matzo Balls:


-4 to 5 "eggs" using The Vegg

-1 tablespoon minced fresh or dried parsley

-1/2 cup matzo meal

-2 Tablespoons vegetable oil

-2 Tablespoons water or vegan broth (veg or chicken)

-1 teaspoon salt 

-Black pepper, to taste

What you do: 






Put the celery, carrots, onion, parsley, thyme, garlic, (vegan chicken if using), and salt & pepper in a large pot. Bring to medium-high heat and saute for 5 minutes. Add stock and cook until boiling reduce the heat to  low and Add matzo balls to soup mixture (that is NOT boiling, just a low simmer or the matzo balls will break up), cook until firm but tender and cooked through, about 30 minutes.

Matzo Balls:  


Make The Vegg as directed. In a medium to large bowl, beat the The Vegg eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight (if over night the mixture may dry up, dehydrate with a Tbsp of hot water until mixture is workable). Take out and roll 1 Tbsp of dough into balls with damp hands. Cover and chill until ready to cook. 


Ladle soup into bowls, serve with bread and/or salad and enjoy! 



Preparation Time: 
2 hours
Cooking Time: 
35 to 40 minutes
4 to 5 people


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