If you grew up eating matzo ball soup, you know exactly what you’re looking for. A golden broth with soft, spongy matzo balls that hold together and soak up flavor. Dill everywhere. It’s pure comfort in a bowl. And I’m happy to tell you that going vegan does not mean giving that up.
I’m a native New Yorker. I’ve eaten a lot of matzo ball soup in my life. I’ve also been vegan since the mid-90s, so cracking this recipe was a personal mission. These matzo balls are the real deal and one of my most popular recipes some make year after year. They’re flavorful and sturdy enough to survive in a bowl of broth. I’ve served them to non-vegans who had no idea.
My method is using Just Egg liquid vegan egg combined with flax meal. Just Egg alone left the balls too dry and flax alone didn’t give them that richness. Together they made a perfect pair and gave them the flavor and texture I was looking for.
What Makes My Recipe Work
There are a few things you have to get right for vegan matzo balls to turn out the way they should.
First, the egg replacement. Traditional matzo balls rely on eggs for both binding and fat. Just Egg handles the yolk role, and the flax meal mixed with water acts as the white and binder. Don’t skip either one.
Second, you need to chill the batter. At least an hour, overnight if you can. If you skip this step and go straight to cooking, they will fall apart. This is non-negotiable.
Third, and this is the big one: do not boil them. This trips people up constantly. The water should be at a bare simmer. You should barely see any movement in the pot. Think of it as a warm bath, not a rolling boil. Hard boiling will destroy them no matter what recipe you use.
Fourth, salt. Matzo balls need a lot of it. The mix will taste like too much when you’re putting it together, but it evens out during cooking. Don’t second-guess it.
Is Making the Vegetable Broth From Scratch Worth It?
Short answer, maybe. I personally try and make my own vegetable stock for this soup, and I feel it’s worth the extra effort. A few unpeeled yellow onions in the pot give the broth a beautiful golden color. A pinch of saffron deepens it even more. A half teaspoon of poultry seasoning adds that classic, savory quality you expect from this soup even without any chicken in sight.
The stock makes more than you need for one pot of soup, which is intentional. Use the rest for risotto, other soups, or freeze it. It keeps well.
If you genuinely don’t have time to make stock from scratch, just grab your favorite store-bought vegetable broth and add a second round of fresh vegetables and dill directly to it. Let that simmer for 20 minutes before serving and it’ll be noticeably better than broth straight from the carton. I often do this if short on time.
A Note on Matzo Meal
Matzo meal is in the kosher section of most major supermarkets. If you can’t track it down, you can buy whole matzos and grind them in a food processor until you get a fine, even meal. I’ve done this plenty of times and the results are the same.
Pro Tips
- Use an ice cream scoop so all your matzo balls are the same size. They’ll cook more evenly.
- Store any leftover matzo balls separately from the broth. Left in liquid overnight they’ll get mushy. Reheat broth hot and drop the balls in right before serving.
- Want to make it ahead? Form the balls and freeze them on a baking sheet for 30 minutes to firm them up before cooking. Works great.
- Don’t be afraid to customize the soup.
Celeriac, parsnips, and rutabaga are all great additions to the stock. Use the freshest vegetables you can find.
Frequently Asked Questions
Matzo is traditionally made with wheat but there are gluten-free options out there but I haven’t tested them.
Yes. Cook them first, let them cool completely, then freeze in a single layer. Reheat directly in simmering broth.
Covered is best. It helps them cook through more evenly and hold their shape. Just keep a close eye on the temperature and make sure the water never reaches a hard boil.
Yes. You can make the batter the night before and refrigerate it. You can also cook the balls ahead of time and refrigerate them separately from the broth for up to 3 days. Reheat the broth hot and add the balls right before serving.
Just Egg gives these their texture and richness, so I’d strongly recommend using it. If you can’t find it, a double flax egg (4 tablespoons flax meal plus 6 tablespoons water) could work, but the results won’t be quite the same.
They can if you skip the chill time or cook them at too high a heat. Follow those two steps and they hold together perfectly. The combination of Just Egg and flax meal gives them the structure they need.
This vegan matzo ball soup has been one of the most popular recipes on Big Box Vegan since I first posted it, and the comments say it all. People who haven’t had matzo ball soup in years, non-vegans who couldn’t tell the difference, and home cooks who had failed with other recipes finally getting it right. Follow the steps, trust the chill time, keep that simmer low, and you’ll have a bowl of soup that could hold its own in any New York deli. Happy cooking.
Perfect Vegan Matzo Ball Soup with Just Egg!
4-5
servingsMake perfect vegan matzo balls every time! Made with vegan Just Egg and flax meal, these are spongy, soft and delicious.
Keep the screen of your device on
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.
Recipe Video
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!
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
Pingback: Classic Vegan Wonton Soup – Big Box Vegan
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!
Pingback: Spring Vegan Recipe Roundup – Big Box Vegan
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.
Legit matzoh balls! Takes me back to my non-vegan days slurping soup in a NY deli.
These matzoh balls are pure nostalgia in a bowl. Light, fluffy, and packed with that comforting, old-school flavor that takes me right back to my non-vegan days of devouring matzoh ball soup at Second Ave Deli in NYC. The only thing missing? A perfectly briny sour pickle on the side.