Serves 8
This vegan matzoh ball soup is the real deal…succulent, flavorful dumplings in a golden broth with carrots and celery. If you’ve been looking for a matzoh ball recipe without eggs, this is the one. The secret is silken tofu, which gives the balls that perfect tender texture.
The flavors here are satisfying in their simplicity: the toastiness of the matzoh, the brightness of the dill, and thinly sliced carrots and celery that give the whole pot lotsa’ grandma-hug energy. Use my very chickeny Vegetarian Chicken Broth if you can, and don’t be shy with the dill.
If you’re not up for broth-making, Better Than Bouillon Vegetarian No Chicken Base gets the job done.
I first published this recipe in Vegan with a Vengeance, and people have been making it ever since. I’ve streamlined a few things here…simplified the oil, updated the tofu size, loosened up on some instructions that were maybe a little intense. But it’s still the soup everyone knows and loves. I make this every Passover, but TBH, it’s perfect for any Jewish holiday, any chilly night, or any moment you need a little love.
A note on the lid situation: I used to be adamant that you could not lift the lid for 40 minutes. All caps, very dramatic. I’ve since calmed down. A quick peek won’t ruin anything. What will ruin your matzoh balls is a hard boil, under-packed dough, or skipping the fridge time.
And about the silken tofu packages range from about 10 to 12 ounces depending on the brand. Anything in that range works just fine, don’t stress it.
Vegan Matzoh Ball Soup FAQ
Any tips for perfect matzoh balls?
Wet your hands, pack them tight, and keep the water at a gentle simmer. Lazy bubbles, not a rolling boil. And don’t skip the fridge time. That’s really it if you want tender vegan matzo balls that hold together.
Can I make the matzoh balls ahead of time?
Yes. You can make the mixture the night before and refrigerate it wrapped up tight. It actually benefits from the extra time. You can also cook the matzoh balls a day ahead, refrigerate them, and reheat them in the broth when you’re ready to serve.
Can I freeze matzoh balls?
Yes indeedy. Cook them fully, let them cool, and freeze individually on a parchment-lined sheet before transferring to a bag. Drop them frozen into simmering broth to reheat. They’ll need about 15 to 20 minutes to warm through. Freezing works great for vegan matzo ball soup meal prep.
Can I halve this recipe?
Absolutely. Halve everything and use a smaller pot. Works great for a weeknight dinner for four.
How about doubling this recipe?
Absoltootly. But simmer the balls in two pots unless you have a really gigantic one. You never want to crowd the pot.
Can I replace the silken tofu with something else?
Not for this recipe, sorry. The silken tofu is what gives these egg-free matzoh balls their texture. It acts as the protein and binder and keeps everything tender. There’s really no good substitute that gives you the same result.
Can I make my own matzoh meal?
Yah. Grind matzoh in a food processor. It takes about six sheets to get the 1 1/2 cups called for in this recipe. Store-bought works just as well.
What broth should I use?
A chickeny broth makes the biggest difference here. I recommend using my recipe for Vegetarian Chicken Broth, but if you’re short on time, Better Than Bouillon Vegetarian No Chicken Base is a solid shortcut. Use lots of dill either way since it’s what makes vegan matzo ball soup taste so nostalgic and cozy.
Can I make this more chickeny?
Oh yes. Thinly sliced sautéed seitan, or some strips of yuba or soy curls added while the broth boils, are all great choices.
Is this kosher for Passover?
Honestly, ask your rabbi or the people you’re feeding. There are varying opinions about tofu (and beans in general) on Passover. I won’t get into all that here! My family eats tofu on passover but not everyone does.
Vegan Matzoh Ball Soup
Ingredients
For the matzoh balls:
- 1 1/2 cups matzoh meal
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 10 to 12-ounce package extra firm silken tofu (the vacuum packed kind like Mori-Nu)
- 1/2 cup vegetable broth
- 1/3 cup extra-virgin olive oil
- 1/3 cup finely grated carrot
For the broth:
- 8 to 10 cups Vegetarian Chicken Broth homemade or storebought
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- A bunch of fresh dill
Instructions
- In a large mixing bowl, combine the matzoh meal with the salt and pepper; set aside.
- Crumble the tofu into a blender or food processor, add vegetable broth and oil; puree until completely smooth, using a rubber spatula to scrape down the sides as needed.
- Mix the tofu mixture and grated carrot with the matzoh meal, making sure that everything is moist. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. This will help hydrate the mixture and keep the balls firm and awesome.
- Fill a large stockpot with enough water to fit all the matzoh balls with minimal touching, an 8-quart pot should do it. Bring to a boil, then reduce to a simmer. You should see lazy bubbles, not a rolling boil.
- When you’re ready to form the balls, have ready a sheet of parchment. Also have handy a wet rag to wipe your hands on between forming each matzoh ball.
- Remove the matzoh mixture from the fridge. Wet your hands, then form into tightly packed, walnut-size balls. Really compress them, squeeze firmly until they hold together with no cracks. Place on the parchment.
- When all the balls are prepared, lower them carefully into the simmering water, a few at a time, with a slotted spoon.
- When all the balls are in the water, leave the lid ajar and simmer for 40 minutes. The matzoh balls will have floated to the top.
- Prepare the broth: In a large pot, bring 10 cups of broth to a boil with carrots and celery. Boil to soften the veggies, about 20 minutes.
- With a slotted spoon, carefully remove the matzoh balls from their pot and place two or three in each bowl. Ladle the broth over the matzoh balls so that they’re covered only about halfway, making sure to include to carrot and celery. Garnish with many sprigs of fresh dill.
Doug