This is the perfect matzo ball soup recipe and it’s vegan! So many have told me they struggled with making them light and flavorful like they remembered. Do not fear! I will teach you how to make spongy, tasty matzo balls that will even fool your bubbie. These really are perfect. I’m a New Yorker and I’ve had many a matzo ball in my time, and these could be served in a deli no problem and I bet no one would guess they were vegan!
There are a few tricks involved here (biggest is you cannot hard boil these!) and I’m using the vegan wonder product – Just Egg. I tried making the entire recipe with just just egg (that’s a lot of “justs”), but surprisingly, they were dry. I solved this by using half flax egg and Just Egg and the combo was perfect.
I’m including my homemade vegetable stock recipe and it makes a lot. I use leftovers for the base of other soups, risotto or it can even be frozen to use later. If you just don’t have the time or inclination, use your favorite store bought veggie broth and just add the second round of veggies and dill to it to pump up the volume.
For the matzo balls, I’m using matzo meal which can be found in the kosher section of most supermarkets. If you just can’t find it for some reason, you can make your own meal by grinding regular matzos in a food processor. I’ve done this many a time, and you can’t tell the difference. Another thing about matzo balls is that they need a lot of salt. You may think they’re over salted once mixed, but trust me as they simmer later, the salt flavor evens out and they’re perfect. If you’re on a low salt or no salt diet, beware. They will not taste the same I’m afraid without salt. I prefer kosher salt as it’s softer in flavor.
Another note is that the matzo ball mixture must be chilled before cooking, ideally an hour or preferably overnight. If you mix and cook right away, they will fall apart. Another thing to note is that they can’t be boiled. They need to be simmered gently in water or broth to cook. Follow these 2 pro tips to matzo ball success. As for the texture of the matzo ball mix, it should be like a cookie dough once mixed. Not too dry, not too wet. If yours seems a little dry, it probably is, so try adding one tablespoon of water at a time until it gets to that perfect cookie dough like texture. Altitude and weather can play a role in cooking so although my recipe works perfectly in Florida, you may need to adjust to get to that perfect consistency.
Once again, when cooking the matzo balls to make sure the water is not at a hard boil. Turn the heat down so there’s barely a ripple when cooking them. It’s basically a bath for the balls. I would salt the water like you would for pasta or you can simmer them in a veggie broth for even more flavor. Now, to cover or not to cover, that is the question. Joan Nathan, the queen of Jewish cookbooks, says to cover. I’ve tested them both ways and I will say covered comes out a bit better (they seem to hold their shape better and wind up cooked through more evenly) so I would suggest to cover with the caveat that you can’t let them boil so peek under the lid a few times while cooking to make sure they haven’t started boiling away as that will make them disintegrate.
I also add noodles to my soup. Whether it’s orzo, ditalini, or stars, just make sure it’s a small pasta you can eat with a spoon. I cook those separately and add them to the bowl before adding the broth and matzo balls.
Perfect Vegan Matzo Ball Soup with Just Egg!
4-5
servingsMake perfect vegan matzo balls every time! Made with vegan Just Egg, these are spongy, soft and delicious.
Ingredients
- Vegetable Soup
3 yellow onions (2 unpeeled for stock, 1 sliced for soup)
1 potato, washed and unpeeled (use your favorite organic variety)
1 green pepper (whole, washed)
6 ribs of celery (4 cut in half for stock, 2 sliced for soup)
6 carrots (4 cut in half for stock, 2 sliced for soup)
1/2 small green cabbage (whole piece)
I small bunch fresh flat leaf parsley
1 small bunch fresh dill (Use half for stock, save half for soup)
Pinch of saffron (for color – don’t use too much)
2 bay leaves
1/2 teaspoon poultry seasoning
3 tablespoons kosher salt
12 cups cold water
1 small apple (optional, for sweetness)
- Matzo Balls
1 1/3 cups matzo meal
1/3 cup Just Egg
2 tablespoons finely ground flaxseed meal
1/2 cup plus 2 tablespoons water
1/4 cup vegan butter (melted and cooled)
2 tablespoons veggie bouillon powder (I like Frontier Co-ops “no chicken” broth)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1 tablespoon kosher salt
Directions
- Vegetable Soup
- Add all veggies, seasonings and water to a large stock pot (I use an 8 quart heavy duty pot) and bring to a boil and then reduce to a simmer for 2 hours.
- Once cooked, strain all the vegetables through a colander over a large bowl or another pot to capture all the broth. I usually save the potato and add it back in.
- Place soup back in the stove and add the remaining sliced onion, and sliced celery and carrots along with a few sprigs of remaining dill. Chop the rest of the dill to use as a garnish.
- Simmer for 20 minutes and add cooked matzo balls and serve immediately.
- Matzo Balls
- Add flax seed, water, and melted vegan butter to a large bowl mix well with a whisk and let sit for five minutes.
- Add Just Egg and mix well.
- Add matzo meal and all seasonings to bowl and mix well. If it seems dry, add more water one tablespoon at a time until it’s the consistency of cookie dough.
- Cover bowl with plastic wrap and chill for at least one hour or preferably overnight.
- Bring a pot of water to a boil, add one tablespoon of salt then reduce heat to a slow simmer.
- Using a medium sized ice cream scoop or large spoon make matzo balls and roll in your hands until smooth. Add to pot of barely simmering water.
- Cook matzo balls covered in the gently simmering water for 20 minutes peeking a few times under the pot lid to make sure they haven’t started boiling. A pot with a glass lid is particularly handy when making these. DO NOT BOIL or they will start to fall apart.
- Add to soup and garnish will dill.
Notes
- Make sure to chill the matzo batter completely and NEVER boil the matzo balls! They need a gently simmer not a hard boil.
- Use an ice cream scoop to make sure all your matzo balls are the same size.
- I use all organic veggies but I know that can be hard to find for some. Use the freshest ones you can find and by all means if you like another veggie, add it! Celeriac, parsnips and rutabaga are all good additions!
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Hello – do you think Just Egg would work as an egg replacer, if using a matzo ball MIX? Like this one?https://www.safeway.com/shop/product-details.127200821.html
Although I have not tried it with a mix, I think it would work! The consistency is the key and when I used all Just egg, I found the final result a little dry. If you have flax to do the combo, I would. If not, give it a go and report back!
This was absolutely fabulous!! I’ve always been afraid to try a vegan matzoh recipe bc of the horror stories I had heard in the old vegan days, but this blew me away!!! I can’t wait to make it for a group and blow them away!
That makes me so happy, so glad you enjoyed it!
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When I used Just Egg for my vegan matzo balls, they disintegrated in the broth. I contacted the company and they confirmed that their product is not intended to be boiled in broth. I’m surprised that you are recommending it here.
I love Just Egg for many other applications but it does not work for soup dumplings.
Did you follow the recipe exactly? It’s a combination of Just Egg and flax meal. The Just Egg acts like the yolk and the flax meal is a binder like an egg white. They need to be used in combination together. Not sure if you used all Just Egg or not as you weren’t clear. Secondly, you can NEVER boil matzoh balls as they will disintegrate no matter what recipe you use. They have to be gently cooked in barely simmering water. I write about it in the recipe story: “Once again, when cooking the matzo balls to make sure the water is not at a hard boil. Turn the heat down so there’s barely a ripple when cooking them. It’s basically a bath for the balls.” These reasons could be why you didn’t have success. Again, not sure how you prepared them exactly but I’ve had others make the recipe and told me they were perfect as shown. So sorry that happened, but if you follow the recipe exactly, I think you will be successful! 🧡
This vegan matzo ball soup is one of the very best!!!! I stumbled upon this recipe a year ago and have been loyal ever since. Made it for non vegan family for the holidays and it was a hit!!!! The texture, and flavors of the matzo balls and soup have me craving this recipe outside of the holidays. 11/10 recommend
I’m so glad it’s such a hit! My non-vegan family members love it too. Thank so much for the review! 🧡
Hello
Can the matzo balls be prepared and rolled into balls ahead of time and then frozen? I usually freeze mine. Then the day I want to make them, I just cook them.
Thank you.
Hi Janis! I’ve never tried but I don’t see why not! I think they should freeze beautifully. Let me know if you try it, thanks!
It’s been 12 years since I’ve had a decent matzah ball.
I am teary getting ready for Seder tonight.
I’m so happy! I felt the same until I perfected this recipe. Happy Passover!
Hi there, excited to find this recipe! I was wondering if you have any idea how long the balls last in the fridge after being cooked? Like if I packaged the balls and broth separately in the fridge, could I enjoy the soup again in a few days? And if so, is it possible to warm the balls in broth in the microwave, or would it be better to microwave the broth til hot and then add the balls right out of the fridge..? Thanks!! Look forward to your insight.
We’ve kept them for a few days in the fridge although they never seem to last that long! We reheat in the microwave adding the matzo balls to the broth and heating. They’ve always been fine. We do usually store any leftover matzo balls on their own in a separate container as storing in broth might make them mushy after a day or so. Hope that helps!
Do you cover the pot, while simmering the matzo balls ?
Great question! No, as I like to watch to make sure they’re just simmering and not boiling and covering might cause the water to boil. I’m going to add that to the instructions so thanks for asking!
UPDATE: I will say that I’ve now tested the recipe both ways cooking covered and uncovered and will say I feel covered has worked better. I even went to some famous Jewish food cookbooks and the advice of some others and they agreed they should be covered. Having said that, I always want to make sure you’re not boiling them hard so I would say cover but take a peek every so often to make sure they’re just simmering. Hope that helps!
These were amazing for last night’s seder! I followed the recipe closely for the matzo balls (someone else made the soup), but was very limited on time so I rolled these into balls & froze them – for maybe 1/2 hour?? They were fantastic and everyone loved them!!
I’m so glad to hear that! Great tip on the freezing too! I’ll have to try that!
I always use this recipe for matzo balls and it’s consistently a hit every holiday. 10/10
Love to hear that! So glad you enjoy them!
Excellent recipe! I followed the directions for the matzo balls precisely so they wouldn’t disintegrate. I added 7 oz of one inch broken up spaghetti to the soup. I’ve never had vegan matzo ball soup so I was so happy with this recipe! It was so delicious & also kind of emotional bc it reminded me of my dad who would have gobbled it up. I grew up eating it but never had it since eliminating all animals products from my diet a long time ago. Thank you Kreg for the delicious recipe!
I love that. Food can bring up so many emotions and evoke such strong memories so I’m glad this was special for you and that you enjoyed it so much! Thank you so much for the thoughtful and kind review.
After 11 years of being vegan the search is finally over for the perfect vegan matza ball recipe! I have tried them all and they have always disintegrated. These held together (listen to him and do the low simmer), they were huge and fluffy and delicious. Excellent recipe. Thank you!
I’m so happy you’ve finally found a recipe you’re happy with and I’m so glad it’s mine! Thanks so much for the thoughtful review.