VEGAN Matzo Ball Soup
This is truly the best vegan matzo ball soup recipe you'll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used. This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!
Equipment
- 1 Pot Large
- 1 Knife
- 1 Cutting Board
- Measuring Spoons
- Measuring Cup
- 1 Soup Ladle
Ingredients
- Vegan matzo balls (click link in instructions below for easy recipe if you don't already have vegan matzo balls)
- 1 onion finely chopped
- 2 carrots chopped into half-circles
- 2 celery stalks chopped
- 1 tsp dill handful of chopped fresh dill or ½ tsp-1 tsp dried dill to taste
- 7 cups vegetable broth
- 2 Tbsp coconut oil or whatever oil you like to cook with
- salt to taste
- pepper to taste
Instructions
- Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.
- Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.
- Then, add dill and mix with veggies for 30 seconds until aromatic.
- Finally, add your vegetable broth 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.
- In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.
- After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!
Notes
Tip: 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.