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.
Vegan Matzo Ball Soup
- 3/4 cup matzo meal
- 2-1/2 Tbsp. vegetable oil
- 1 Tbsp. egg replacer + 2 Tbsp. filtered water
- 5 Tbsp. vegetable broth
- 1-1/2 Tbsp. fresh parsley, minced
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.
In small bowl, combine all matzo ball ingredients. Mix and cover with reusable wrap and place in refrigerator for 30 minutes.
Add baby carrots to broth and cook over medium-high heat for 15 minutes, or until fork tender.
Meanwhile, remove matzo mixture from refrigerator. Scoop out 2 tablespoons and use hands to form ball. Repeat with remaining mixture.
Reduce broth to low heat and carefully add matzo balls. Cover pot and cook 30 minutes.
Ladle soup into shallow bowls and garnish with a pinch of dill.
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