Vegan Matzo Ball Soup

Ryan Shepard - The Upside Blog

by | Updated: January 9th, 2020

Whether you’re gathering with family for a festive feast or fighting off a winter-induced fever, this plant-based matzo ball soup is a must. Each bowl is complete with homemade veggie broth and fluffy, egg-free matzo balls that are just as easy to make as boxed store-bought varieties.

Homemade Vegan Matzo Ball Soup |

Homemade Vegan Matzo Ball Soup |
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Vegan Matzo Ball Soup

Servings 6
Calories 146.06 kcal


Vegetable stock

  • 12 cups cold water
  • 2 large yellow onions, peeled & quartered
  • 5 celery stalks
  • 1 large bay leaf
  • 2 cups carrots, chopped
  • 1 large leek, tops & white part, rough chop
  • 6 large garlic cloves, pressed
  • 4-5 sprigs parsley
  • 4-5 sprigs dill
  • 1 Tbsp. black peppercorns

Matzo balls


  1. In large pot over medium-high heat, bring all stock ingredients (except baby carrots) to boil. Reduce heat to low and simmer, covered, for 2½ hours. Taste broth after 1½ hours and adjust seasonings if desired. Strain vegetable stock and return broth to pot.

  2. In small bowl, combine all matzo ball ingredients. Mix and cover with reusable wrap and place in refrigerator for 30 minutes.

  3. Add baby carrots to broth and cook over medium-high heat for 15 minutes, or until fork tender.
  4. Meanwhile, remove matzo mixture from refrigerator. Scoop out 2 tablespoons and use hands to form ball. Repeat with remaining mixture.
  5. Reduce broth to low heat and carefully add matzo balls. Cover pot and cook 30 minutes.
  6. Ladle soup into shallow bowls and garnish with a pinch of dill.

Recipe Notes

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Nutrition Facts
Vegan Matzo Ball Soup
Amount Per Serving (1 serving)
Calories 146.06 Calories from Fat 26
% Daily Value*
Fat 2.86g4%
Saturated Fat 2.02g10%
Sodium 88.56mg4%
Potassium 298.68mg9%
Carbohydrates 27.91g9%
Fiber 3.38g14%
Sugar 4.99g6%
Protein 3.34g7%
Vitamin A 7520.4IU150%
Vitamin C 10.26mg12%
Calcium 49.42mg5%
Iron 1.35mg8%
* Percent Daily Values are based on a 2000 calorie diet.