Vegan Matzo Ball Soup

Ready to dip your spoon into the ultimate bowl of comfort? This vegan matzo ball soup recipe combines fluffy, savory, eggless matzo balls with a rich, flavorful broth. This classic Jewish Passover dish is made with fresh herbs, vegetables, matzo meal, and silken tofu, and each spoonful is like a burst of joy. Chag Sameach!
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A rustic bowl of the best vegan matzo ball soup made with vegetarian broth.
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Vegan matzo ball soup is a cozy and comforting dish that’s perfect for any time of year. It has soft, fluffy matzo balls floating in a warm, flavorful broth. Traditional matzo balls use eggs, but this recipe keeps things plant-based without losing the classic texture. Whether you’re making it for a holiday or just craving a bowl of goodness, this soup is sure to hit the spot.

Matzo ball soup is a big part of Passover, a Jewish holiday that celebrates freedom. It marks the time when the Jewish people escaped slavery in Egypt. During Passover, people eat matzo, an unleavened bread, to remember how they had to leave in a hurry without time for their bread to rise. This recipe gives the classic dish a vegan twist while keeping the tradition alive.

Gather your loved ones, break out the vegan wine during the Seder, and enjoy a bowl of vegan matzo ball soup that will warm both your belly and your heart.Will you be celebrating a vegan Passover? Or a plant-powered Hanukkah? Or do you just have a hankering for nostalgic matzo ball soup made without eggs?

This vegan matzo ball soup is so good it’s worth enjoying all year round!

Eggless Matzo Ball Soup, Perfected—Finally!

Over the years we’ve experimented with a lot of vegan matzo ball recipes, often with little luck. Matzo balls are very delicate and are traditionally held together with eggs, so it can be challenging to find plant-based ingredients (and egg replacers) that bind the matzo meal together effectively.

We can’t even count how many times I’ve made perfect-looking matzo balls that end up completely disintegrating in the soup. But after much trial-and-error, we’ve finally found this dream recipe that really works!

The star ingredient this recipes uses in place of eggs? Silken tofu

It’s perfect for Passover, for Hanukkah, for sick days, on chilly days, and heck, even in the heart of summer. It’s really easy to make and a true crowd-pleaser. So load up your pantry with matzo meal and get cooking! 

A hot bowl of vegan matzo ball soup with three matzo balls inside the vegetarian broth.

Vegan Matzo Ball Key Ingredients

When it comes to making a delicious and satisfying plant-based, eggless matzo ball soup, the ingredients you choose can make all the difference. From the matzo meal that gives the matzo balls their signature texture to the silken tofu that binds them together, each ingredient plays a crucial role in creating a dish that is both comforting and nourishing. Kosher versions are available for every ingredient listed below, as well!

Gathered ingredients for vegan matzo balls, measured into individual bowls with labels.
  • Matzo Meal – This humble ingredient is the star of the show when it comes to matzo ball soup. Made from ground-up matzo crackers, it adds that signature texture and flavor to the soup that we all know and love. Not only is it essential for the recipe, but it also holds special significance during the Jewish holiday of Passover, when matzo (unleavened bread) is eaten to commemorate the Israelites’ hasty departure from Egypt. Matzo meal is vegan, and most matzo ball mixes are too! This recipe calls for matzo meal, which you can find at most grocery stores or online. Matzo ball mixes already contain baking soda (sodium bicarbonate) and they also contain spices like celery seed, garlic, onion, and pepper. Not all matzo is certified kosher, so be sure to read the package and labeling to be certain.
  • Silken Tofu – Who knew that tofu could be the secret ingredient to delicious matzo balls? This plant-based protein powerhouse not only adds a delicate creaminess to the matzo balls, but also helps bind the ingredients together for that perfect texture. While silken tofu is a great alternative to eggs, not all Jews consider it to be “Kosher for Passover.” Some Jews refrain from eating kitniyot foods on Passover, which are derived from legumes (like soy-based tofu), while others will consume such foods if they are certified kosher. Some organic tofu brands have received kosher certification from the Kosher Supervision of America, which is acceptable to some Jews to eat on Passover. If you’re hosting a vegan Passover seder, please be sensitive and check with your guests to see if they are comfortable eating tofu!
  • Nutritional Yeast – For those new to plant-based cooking, nutritional yeast may seem like a strange ingredient to include in soup. But trust us; it’s worth it! This flaky, golden powder adds a nutty, cheesy flavor to the matzo balls, giving them that umami kick that we all crave. But…is Nutritional Yeast Kosher for Passover? Again, that depends on the specific dietary guidelines and customs followed by each Jewish individual or community. If you don’t consider nutritional yeast Kosher for Passover, you can simply leave it out!
  • Vegetable Broth – Store-bought vegetable broth is a fantastic option when it comes to making a delicious and easy plant-based matzo ball soup. But you can also opt use vegan bouillon and water instead! Bouillon is essentially a concentrated soup base made from dehydrated vegetables, herbs, and spices. It’s a quick and easy way to add flavor to your soup; simply dissolve it in hot water and use it in place of vegetable broth. Better Than Bouillon makes several varieties of vegan bouillon that we love!
  • Parsley – This versatile herb adds a bright pop of green to the soup, as well as a subtle, fresh flavor that balances out the richness of the broth. In Jewish tradition, parsley represents a symbol of spring and rebirth, making it a fitting addition to the Passover seder plate. But in this soup, it’s just a delicious and nutritious ingredient that takes the dish to the next level. While many dried herbs are kosher, if you’re preparing foods that must be certified “Kosher for Passover”, be cautious of seasonings (blended spices) and additives that may render the spices unsuitable for Passover.
Woman holding up a container of matzo meal from the brand Manischewitz.

For the full list of ingredients and measurements, scroll down to the printable recipe card below!

How to Make Matzo Balls Without Eggs

Making vegan matzo balls may seem daunting, but fear not! With a few simple tips and tricks, you’ll be shaping perfect balls in no time.

Silken tofu is a fantastic egg substitute in matzo ball soup, providing the same creamy texture and binding properties as eggs without any animal products. With silken tofu as a vegan alternative, you can enjoy delicious and fluffy matzo balls without sacrificing taste or texture.

Bowl of vegan matzo ball dough before rolling into balls.

Step 1: To make vegan matzo balls using silken tofu, simply blend the tofu with canola oil in a food processor until the mixture is smooth and creamy, similar to the texture of mayonnaise.

Step 2: Transfer the tofu mixture to a large bowl. Stir in the matzo meal, nutritional yeast, thickened flax mixture, garlic powder, onion powder, salt, baking powder, and black pepper.

Showing how to shape matzo balls.
Picking up one of the vegan matzo balls stacked on a plate before adding them to the soup.

Step 3: Mix everything together slowly with a wooden or metal spoon until a thick dough forms. Cover the bowl with plastic wrap and refrigerate for at least 6 hours to let the dough firm up. Once chilled, shape the dough into tightly packed balls, about 1.5 inches in diameter. This helps them hold together during cooking. Set the matzo balls aside while you prepare the soup.

Step 4: In a large pot over medium heat, warm the olive oil. Add the onions, carrots, and celery, and cook until the onions become translucent. Pour in the vegetable broth and add the dill, garlic powder, onion powder, and salt. Stir well.

Matzo balls simmering the the soup pot.

Step 5: Bring the soup to a rolling boil, then gently drop in the matzo balls. Lower the heat to a simmer, cover the pot, and cook for 40 minutes. Finish with a splash of lemon juice and a sprinkle of chopped parsley. Serve warm and enjoy!

Helpful Tips for Making the Perfect Matzo Ball Soup

Vegan matzo ball soup is delicious on its own, but the right toppings and sides can make it even better! Fresh herbs, a squeeze of lemon, or a sprinkle of black pepper can boost the flavor. Whether you’re serving it as a starter or a main dish, we’ve got plenty of tasty ideas to make your meal extra special!

  • Chill the Dough for Best Results – Let the dough rest in the fridge for at least 8 hours, or up to two days. This helps the flavors blend and makes the dough easier to work with. Don’t skip this step—it makes a big difference!
  • Keep Your Hands Wet – When it’s time to shape the matzo balls, wet your hands first. This stops the dough from sticking to your fingers and makes rolling much easier.
  • Handle with Care – Gently roll the dough into 2-inch balls, but don’t pack them too tight. You want soft and fluffy dumplings, not dense ones! A light touch is key.
  • Let Them Simmer Undisturbed – Drop the matzo balls into the simmering soup and leave them alone. No stirring! They need about 40 minutes to soak up all that delicious broth and cook through.
  • Taste and Adjust – Once the matzo balls are done, give the soup a taste. Add more seasoning if needed, then get ready to enjoy a warm and comforting bowl of goodness!
Spoon scooping up a vegan matzo ball from a bowl of soup up-close.

Whether you’re getting ready to celebrate a vegan Passover, vegan Hanukkah, or just want to whip up some delicious traditional Jewish vegan recipes, we’ve got you. Here are a few resources and recipes that can help!

Listen while you cook! Tune into my podcast, The Plant Powered People Podcast, while you’re cooking, folding laundry, or taking a bath. It may just change your life!  

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Vegan Matzo Ball Soup

5 from 15 votes
There’s nothing quite like a bowl of homemade matzo ball soup — it’s comfort food at its finest. Whether you’re fighting off a cold, gathering with family, or just craving something cozy, this soup brings all the nostalgic warmth of a grandmother’s kitchen. The broth is deeply savory and rich with aromatic vegetables, while the matzo balls are tender and flavorful, soaking up all that golden goodness. With each spoonful, you get a perfect balance of soul-soothing flavor and soft, satisfying texture. This isn’t just a soup — it’s tradition, healing, and love, all in one pot.
A rustic bowl of the best vegan matzo ball soup made with vegetarian broth.
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 6 hours
Total Time 6 hours 55 minutes
Servings 4

Equipment

Ingredients

For the matzo balls

  • 2 packages silken tofu, drained
  • cup canola oil
  • cups matzo meal
  • 3 tablespoons nutritional yeast, optional
  • ¼ cup water
  • 2 tablespoons flax meal
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • teaspoon baking powder
  • ½ teaspoon black pepper

For the soup

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • cups vegetable broth, or vegan bouillon and water
  • 3 tablespoons dill, chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt, to taste
  • 2 tablespoons parsley, chopped, for garnish
  • 2 tablespoons fresh lemon juice, optional

Instructions

  • In a small bowl, whisk together the flax meal and water and set aside.
  • In a food processor, blitz the drained silken tofu with the canola oil until smooth and creamy (about the texture of mayonnaise).
  • Transfer the tofu mixture into a large bowl before adding the matzo meal, nutritional yeast, flax mixture, garlic and onion powder, salt, baking powder, and black pepper.
  • Slowly combine with a metal or wooden spoon until it forms a thick dough.
  • Cover in saran wrap and allow to rest in the fridge for a minimum of 6 hours.
  • Once rested, remove the dough from the fridge and begin to form it into about 1.5-inch balls. The matzo balls should be tightly packed so that they don’t fall apart in the soup.
  • Set aside the matzo balls to begin preparing the soup.
  • Heat a pot over medium heat and add the olive oil, onions, carrots, and celery.
  • Once the onions are translucent, add the vegetable broth, dill, garlic and onion powder, and salt.
  • Bring to a rolling boil before adding the matzo balls.
  • Turn the temperature down to a simmer, cover, and cook for 40 minutes.
  • Serve with a garnish of lemon juice and parsley, and enjoy!

Notes

Storage Tips: Place leftover soup in an airtight container in the fridge for up to four days. If you want to keep it longer, freeze the broth and matzo balls separately so they don’t get too soggy. When you’re ready to eat, just reheat the broth on the stove and add the matzo balls until they’re warmed through. 

Nutrition

Calories: 774kcal | Carbohydrates: 98g | Protein: 22g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 3470mg | Potassium: 782mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6112IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 6mg
Course — dinner
Cuisine — Jewish
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5 from 15 votes (3 ratings without comment)

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Recipe Rating




27 comments
  1. 5 stars
    I’d given up on making matzo balls even before I went vegan. I figured there was way these would work. I was wrong. These are delicious! They held their shape and were light and fluffy. Genius recipe, thank you

    • We’re so happy to hear you enjoy these matzo balls, Pat! Thanks so much for your kind comment 🙂

  2. David Marriott says:

    My store has coarse and also fine matzo meal. Which should I use?

    • I believe that fine matzo meal would work the best. If you end up having to buy the coarse, you can always throw it into a coffee grinder, blender, or food processor to create a finer texture. Hope this helps!

  3. Garth Clark says:

    5 stars
    Any advantage to using matzo meal over store-bought matzo that you can grind to equal 2-1/2 cups? I prefer to buy organic matzo that I grind into matzo meal myself. Your thoughts? Thank you.

    • Hi Garth, you can absolutely grind it yourself. It shouldn’t affect the results. Enjoy! 🙂

  4. Stephen L says:

    Hi Michelle: What kind of silken tofu do you use? By kind, I mean: soft, firm, extra firm? Thx – looking forward to making this! Rgds from Canada. SL.

  5. 5 stars
    Wow, I didn’t know I needed a Matzo ball soup in my life. This is such delicious comfort food. No need for a second dish after this satisfying soup.

  6. Andrea White says:

    5 stars
    This soup looks sooo good!

  7. Barry Poor says:

    Do I need to press the tofu before adding it?

  8. Rachel Katonak says:

    Thanks so much. Preparing it today, can’t wait!

  9. Rachel Katonak says:

    Can you explain the measurements? E.g. silken tofu, 1 lb 2 oz and 500 g or is it just 500 g? The way it is written or appears is confusing. The recipe looks delicious!

    • Hi Rachel! That’s just the conversion, it’s just 500 grams or about 1 lb. Just fixed the recipe card so that it’s a little clearer. Hope you try it! 🙂

  10. 5 stars
    This is great! I had NO idea tofu could be used for a recipe like this!

  11. Can you freeze the matzo balls?

    • I’ve never tried, actually! I wouldn’t mess with them before they’re cooked, since the batter can be quite finicky, but if you try freezing them after cooking, I’d love to know how it goes!

      • 5 stars
        I have tried freezing the leftovers from last time, and it worked just fine. Even when I cooked the frozen matzo balls again for 20 minutes, they did not fall apart.

        Thank you for the delicious recipe!

  12. 5 stars
    love a good matzo ball soup, super yummy

  13. 5 stars
    I’ve been trying to find the best vegan matzo ball soup recipe for AGES! I’ve made so many previous recipes where the matzo balls fall apart during cooking, and it’s heartbreaking and totally soup-ruining. These matzo balls hold together and are delicious, they bring me right back to my childhood and eating matzo ball soup during passover!

  14. 5 stars
    Need to try this one! It looks so unique and tasty!

  15. 5 stars
    I’ve made this recipe a few times and it’s great!

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