Passover always brings back memories of family gathered around the table sharing stories over steaming bowls of matzo ball soup. I wanted everyone to enjoy this classic comfort food so I set out to create a vegan version that keeps all the cozy flavors without using any eggs or animal products.
This Vegan Passover Matzo Ball Soup is light yet satisfying with fluffy matzo balls floating in a golden veggie broth. It’s perfect for anyone celebrating Passover with plant-based traditions or just looking for a fresh twist on a beloved favorite. Trust me your guests won’t miss a thing.
Vegan Passover Matzo Ball Soup Overview
As a longtime vegan chef with a deep love for both tradition and innovation, I have crafted this Vegan Passover Matzo Ball Soup to deliver classic comfort with a plant-based twist. My goal with this recipe is to help you enjoy a healthy and delicious Passover staple without eggs or animal products—all while keeping it full of flavor and texture.
This soup starts with pillowy vegan matzo balls, which I make using a combination of matzo meal and a clever binding mixture in place of eggs. The balls stay light yet hold together nicely, gently floating in a rich broth. I load the broth with fresh vegetables like carrots, celery, and onions to provide depth, color, and nutrients. Classic herbs like dill and parsley infuse every spoonful with vibrant aroma.
I opt for simple, whole food ingredients to maximize nourishment and mouthwatering taste. Whether you are celebrating Passover or simply craving a cozy bowl of soup, this vegan version will become a favorite in your kitchen. The preparation is straightforward, and the results are always satisfying—perfect for anyone curious about eating vegan or building their plant-based cooking skills.
Ingredients
As a vegan chef passionate about healthy home cooking, I use fresh whole-food ingredients to make my Vegan Passover Matzo Ball Soup taste just as nourishing and comforting as the classic. Below are the ingredients you will need for both the matzo balls and the savory vegetable broth.
For the Vegan Matzo Balls
- 1 cup matzo meal
- ½ cup chickpea flour
- ½ teaspoon baking powder
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder
- ¼ cup fresh parsley, finely chopped
- ⅓ cup warm water
- 3 tablespoons olive oil
- 1 tablespoon ground flaxseed
- 3 tablespoons water (for flaxseed “egg”)
For the Soup Base
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium vegetable broth
- 1 bay leaf
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt, plus more to taste
- ⅓ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
| Ingredient | Amount | Preparation/Notes |
|---|---|---|
| Matzo meal | 1 cup | |
| Chickpea flour | ½ cup | |
| Baking powder | ½ teaspoon | |
| Sea salt | ¾ + 1 teaspoon | Divided |
| Black pepper | ¼ + ½ teaspoon | Divided |
| Onion powder | 1 teaspoon | |
| Parsley (total) | ¼ + ¼ + ⅓ cup | Finely chopped |
| Warm water | ⅓ cup | For matzo balls |
| Olive oil (total) | 3 + 2 tablespoons | For matzo balls/soup |
| Ground flaxseed | 1 tablespoon | For flax “egg” |
| Water (for flax) | 3 tablespoons | |
| Yellow onion | 1 large | Diced |
| Carrots | 3 | Sliced |
| Celery stalks | 3 | Sliced |
| Garlic cloves | 3 | Minced |
| Vegetable broth | 8 cups | Low-sodium |
| Bay leaf | 1 | |
| Turmeric | ½ teaspoon | |
| Dill | ⅓ cup | Chopped |
Tools and Equipment Needed
For my Vegan Passover Matzo Ball Soup I always gather a few trusty tools before I begin. Proper equipment keeps the process smooth and ensures the matzo balls and broth cook up exactly right.
- Large mixing bowl: For combining the matzo ball dough. I use a bowl big enough to work the mixture without spilling.
- Medium bowl: For preparing the flax “egg.” This lets the flaxseed and water blend and thicken.
- Measuring cups and spoons: Precise measurements matter so I keep these close by.
- Fork or whisk: I mix the wet and dry ingredients for the matzo balls until the dough is smooth.
- Dutch oven or large soup pot: This is where the broth simmers and the matzo balls cook. I always opt for a heavy-bottomed pot for even heat.
- Slotted spoon: Essential for lowering delicate matzo balls into the simmering broth and lifting them out after cooking.
- Ladle: For serving up generous portions of broth and veggies.
- Sharp chef’s knife: To chop carrots, celery, onions and herbs cleanly.
- Cutting board: I use a large one to keep prep neat and safe.
- Wooden spoon: For stirring the simmering broth and vegetables gently.
- Plate or tray: To briefly rest the cooked matzo balls before serving.
If you want to see specifics at a glance here is a simple table I reference before prepping my vegan recipes:
| Tool | Use |
|---|---|
| Large mixing bowl | Matzo ball dough |
| Medium bowl | Flax “egg” prep |
| Measuring cups | Ingredient accuracy |
| Fork or whisk | Matzo mixture blending |
| Soup pot or Dutch oven | Broth and matzo ball cooking |
| Slotted spoon | Matzo ball handling |
| Ladle | Soup serving |
| Chef’s knife | Vegetable and herb chopping |
| Cutting board | Vegetable prep |
| Wooden spoon | Broth and veggie stirring |
| Plate or tray | Resting cooked matzo balls |
These basics cover everything you need to create a from-scratch bowl of vegan comfort with confidence.
Prep Steps
My prep routine for Vegan Passover Matzo Ball Soup brings both ease and flavor to the table. Care and attention here set the stage for fluffy matzo balls and a vibrant vegetable broth.
Preparing the Vegan Matzo Ball Mixture
I start by mixing ground flaxseed with warm water in a medium bowl to create my flax “egg.” I let this mixture rest for five minutes to thicken. In a large mixing bowl I combine matzo meal, chickpea flour, baking powder, sea salt, black pepper, onion powder, and chopped fresh parsley. In a separate small bowl I whisk together olive oil and warm water then add my thickened flax “egg.”
I pour my wet mixture into the dry ingredients and gently stir until a dough forms. I avoid overmixing to keep the matzo balls tender. I cover the bowl and let the dough rest in the fridge for about thirty minutes. Resting chills and hydrates the dough, which helps create light matzo balls.
Chopping and Prepping Vegetables
I wash and peel the carrots then slice them into thin rounds. I trim and dice the celery for even cooking. I peel and finely dice the yellow onion for sweetness and aroma. I mince fresh garlic to add depth to the soup base.
For my herbs I finely chop parsley and dill to stir into both the matzo balls and the finished soup. I lay out all the chopped vegetables and herbs in separate bowls for easy access when it is time to start cooking. This prep step helps me stay organized and brings vibrant freshness to every bite of the soup.
Directions
Here is how I bring together my favorite Vegan Passover Matzo Ball Soup for a comforting and nourishing bowl. Follow each step for the best texture and flavor.
Shaping and Chilling the Matzo Balls
« Vegan Garlic Bread: Easy, Flavorful, and Dairy-Free Recipe for the Perfect Side or Snack
Vegan Cauliflower Mash: Creamy, Easy, and Healthy Alternative to Mashed Potatoes »
I start by forming the matzo ball dough into even balls using about one tablespoon of dough for each. I roll them gently between my palms until each is smooth and round. I place the shaped matzo balls on a plate lined with parchment paper. Once all are shaped I cover the plate with plastic wrap and refrigerate for at least 30 minutes. This chilling step is essential to help the matzo balls hold together and become light and tender when cooked.
Cooking the Soup Base
While the matzo balls chill I heat olive oil in a large Dutch oven or soup pot over medium heat. I add diced onions and sauté until translucent about 5 minutes. Then I stir in the chopped carrots and celery cooking for another 5 minutes until they begin to soften. Next I add the minced garlic and cook just until fragrant about 1 minute. I pour in the low-sodium vegetable broth then add the bay leaf turmeric sea salt and ground black pepper. I bring the broth to a gentle simmer cover the pot and let it cook for 15 minutes. This allows the vegetables to fully soften and the flavors to deepen. I stir in fresh dill and parsley at the end for that classic herby aroma.
Cooking the Matzo Balls
After the broth has simmered I gently drop the chilled matzo balls into the simmering soup using a slotted spoon. I make sure the soup remains at a gentle simmer and does not boil rapidly. I cover the pot and let the matzo balls cook undisturbed for 30 to 35 minutes. The matzo balls expand and become fluffy as they cook. I check for doneness by slicing one open; it should be firm but cooked through. I gently ladle the soup and a few matzo balls into bowls and garnish with extra fresh herbs for color and flavor.
Assembly
Here’s how I bring the Vegan Passover Matzo Ball Soup together for the ultimate cozy plant-based meal. This technique will let the matzo balls and veggies shine in every nourishing spoonful.
Combining Matzo Balls and Soup
I carefully lower each chilled matzo ball into the simmering vegetable broth using a slotted spoon. I keep the heat on a gentle simmer and cover the pot to let the matzo balls cook through. I avoid boiling to keep the texture tender. I simmer the soup with the matzo balls for about 25 minutes. During this time the matzo balls absorb the broth’s flavor while holding their shape. When finished the matzo balls should be light and slightly puffed. I make sure not to crowd the pot so each ball cooks evenly.
| Step | Detail |
|---|---|
| Add matzo balls to broth | Drop gently with slotted spoon |
| Simmer covered | 25 minutes on gentle heat |
| Avoid crowding | Space each matzo ball evenly |
Garnishing and Serving Suggestions
When serving, I ladle the hot soup and a few matzo balls into wide bowls. I finish each bowl with a generous sprinkle of chopped fresh dill or parsley for a burst of color and earthy aroma. If I want extra flavor, I add a pinch of freshly cracked black pepper on top. For a festive touch I place a lemon wedge on the side. That way, each guest can brighten their bowl to taste. This nourishing vegan matzo ball soup pairs well with a crisp green salad or slices of roasted veggies for a complete plant-based meal.
Make-Ahead and Storage Tips
I love prepping my Vegan Passover Matzo Ball Soup in advance to make gatherings smoother and weeknight meals easier. Matzo balls and soup base can be made ahead and stored separately for best texture and flavor.
Make-Ahead Steps
- Prepare the matzo ball dough up to two days before serving. After mixing, cover and refrigerate the dough to deepen the flavors and ensure it is easy to shape.
- Shape the matzo balls and arrange them on a parchment-lined tray. Cover tightly with plastic wrap and refrigerate for up to 48 hours until ready to cook.
- Make the soup broth up to three days in advance. Let it cool completely, then store it in an airtight container in the fridge. Wait to add fresh herbs, like dill or parsley, until ready to serve for maximum aroma and color.
Storing Leftovers
- Cool leftover soup to room temperature before storing.
- Store matzo balls and broth separately for the best texture. Place them in separate airtight containers in the fridge for up to four days.
- If storing together, expect the matzo balls to absorb some broth and soften slightly. The soup will remain comforting and flavorful, just with a heartier texture.
- For longer storage, matzo balls can be frozen on a parchment-lined tray. Once solid, transfer to a freezer bag and freeze for up to one month. Thaw gently in the fridge before reheating in hot broth.
Reheating
- Reheat the vegetable broth over medium heat until simmering.
- Add matzo balls and cover, letting them warm through for 8-10 minutes. This keeps them light and avoids overcooking.
- Taste and add more fresh herbs or a squeeze of lemon before serving to revive brightness and aroma.
| Storage Method | Maximum Duration | Notes |
|---|---|---|
| Dough (fridge) | 2 days | Covered, before shaping balls |
| Shaped Matzo Balls | 2 days | Covered and refrigerated |
| Soup Broth (fridge) | 3 days | Airtight container, no fresh herbs |
| Matzo Balls (fridge) | 4 days | In separate airtight container |
| Matzo Balls (freezer) | 1 month | Freeze on tray then bag |
With these tips, you can serve vibrant, healthy vegan matzo ball soup anytime—warm, fluffy, and full of nourishing flavor.
Conclusion
I’ve found so much joy in bringing a vegan twist to this cherished Passover classic. There’s something truly special about sharing a bowl of matzo ball soup that’s both comforting and inclusive for everyone at the table.
Whether you’re celebrating with loved ones or just craving a cozy meal I hope this recipe inspires you to create your own delicious memories. Here’s to honoring tradition while embracing new flavors and nourishing choices.
