Ahhh the classic matzah ball soup. A soup so wonderfully carby, salty, and loved, despite it’s dull and bland colour. You guys have been requesting this recipe for YEARS!
I was reluctant to try it out, as I did not want anyone telling me how terribly I butchered their beloved dish. But, after years of insecurity about this meal, I met my friend Davida from The Healthy Maven. She encouraged me to try it out, and even suggested that we do a Jewish food collab just in time for Hanukkah! So that is what I did.
I sat down and did some research like I always do, I looked up timeless family recipes passed down from bubbe to bubbe and watched a ton of videos to help me perfect the technique. After I was sure that I understood the concept I wrote out a recipe that I thought would work out just fine. I was pleased with myself. I went about my day happy and excited to try this bad boy out.
… until the week of kosher food drought. Day 1 I put together my shopping list, packed up my eco-shopping bag, grabbed a juice and headed out for my usual shop. I live in downtown Toronto, and I have 4 grocery stores within walking distance, so after I failed to find matzo meal in the first two, I happily moved on to whatever store was in the area, buying each ingredient while also searching for the matzo meal necessary to complete this recipe.
At the end of the day, still nothing, I gave up, called it a day and said I would head up to mid-town and try again tomorrow, I could push this a day or two, it’s cool. The next day and the day after followed, still not matzo meal, I scoured every kosher section I could find with no luck. I felt defeated and anxious. How was I going to make this soup?! I have 8 hours to test and film this recipe!
Luckily for me, I have a Jewish-foodie neighbour, with a vehicle, who is happy to try out any meal I attempt to recreate. He happily drove up very early the morning of the shoot to the only place in the city that still had kosher groceries. I stayed home and prepped everything else for recipe testing, anxiously waiting to find out if I would in fact receive this illusive matzo meal. Then, like my very own Prince Charming, he walks in with not one, not two, but three cans of unsalted, kosher matzo meal.
This recipe was created from the heart, with a sprinkle of “almost didn’t happen”, and a ton of luck. I hope you enjoy it during your vegan Hanukkah, and other vegan holidays you celebrate. And remember to eat this with a side of Healthy Vegan and Gluten-Free Latkes by The Healthy Maven. You can get the full recipe here, or check out the video we did together below. I think you will really enjoy it! My not vegan, Jewish neighbour did!
Happy Hanukkah!
Vegan Matzah Balls
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Learn how to make easy matzah balls for matzah ball soup using all-natural, vegan ingredients.
Author: The Edgy Veg
Recipe type: Holiday Vegetarian
Cuisine: Jewish
Serves: 18 balls
Ingredients
- 2 cup matzo meal, unsalted
- 1 cup seltzer water
- 4 tbsp coconut oil
- ½ cup potato starch + 6-12 tbsp water to make a starchy goop
- 1 tsp salt + to taste
- ½-1 tsp pepper
- 1 tsp dried dill
- 1 tsp dried parsley
Instructions
- In a medium-size bowl combine the matzo, salt, pepper and herbs with a whisk until combined. Set aside.
- In another bowl, mix the potato starch and water together until you get a thick, starchy goop.
- To this potato, starch goop add coconut oil and seltzer and gently mix until combined.
- Add the matzo meal and seasonings and mix until it all comes together.
- This mixture should not be sticky. If it's too dry, add a spritz more of seltzer, and if it’s too wet, add a little more matzo meal. You should be able to mix it you’re your hands without having it stick to all your fingers.
- Cover the bowl and refrigerate for an hour.
- After an hour, form the dough into balls and add them to your boiling soup broth.
- Lower the heat to a simmer, and cook the balls for 25-30 minutes.
- After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup.
- If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container.
- When you are ready to serve the soup flash boil the balls in broth and serve.
Matzah Ball Soup Recipe VEGAN
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This recipe was created from the heart. I hope you enjoy it during Hanukkah, and other holidays you celebrate. Vegan Hanukkah has never been this easy!
Author: The Edgy Veg
Recipe type: Holiday
Cuisine: Jewish
Serves: 5
Ingredients
- Vegan matzah balls (recipe above)
- 1 large onion, finely chopped
- 2 large carrots, chopped into half-circles
- 2 celery stalks, chopped
- 1 handful fresh dill, chopped or ½ tsp-1 tsp dried dill to taste
- 7 cups vegetable stock
- 2 Tbsp coconut oil, or whatever oil you like to cook with
- salt and pepper to taste
Instructions
- In a large pot, heat the oil and sauté the onion, carrot, and celery until soft.
- Add dill and mix with veggies for 30 seconds until aromatic.
- Finally, add your stock of choice, and bring the soup to a boil.
- Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.
- Form the matzah ball dough into balls and add them to the soup broth.
- Cook on a simmer for 25-30 minutes, until heated through.
- After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup.
- If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container.
- When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.
Check Out These Healthy Vegan Latkes by The Healthy Maven!
Adrianna says:
I am very interested to try soon. If you can’t find matzah meal you can process matzah cracker into a fine meal. It’s a Passover soup, so you are likely to find matzah in the store near Passover. But I think it’s a good soup to eat all year round, once I can find a perfect vegan recipe. I am sure yours is good, I haven’t met a recipe of yours I didn’t like.