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!
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!
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!
For the full list of ingredients and measurements, scroll down to the printable recipe card below!
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.
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.
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.
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!
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!
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!
Leave a Comment
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 🙂
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!
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! 🙂
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.
Hi Stephen! This is what I used: https://www.yamibuy.com/en/p/mori-nu-organic-silken-tofu-340g/1149008871 but I imagine any silken tofu will work. Please do report back and let us know how it went!
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.
This soup looks sooo good!
Do I need to press the tofu before adding it?
Not with silken tofu since it’s so soft. Just drain and use 🙂
Thanks so much. Preparing it today, can’t wait!
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! 🙂
This is great! I had NO idea tofu could be used for a recipe like this!
Pretty neat, right? Tofu is so versatile! Silken tofu can be used to make chocolate puddings, pies, custards, and more. Check this out for even more ideas: https://www.worldofvegan.com/silken-tofu-recipes/
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!
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!
Yay! So happy to hear that, thanks for sharing!!
love a good matzo ball soup, super yummy
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!
Oooh, this matzo ball soup looks mouthwatering! Must make it asap!
This looks deelish!
Need to try this one! It looks so unique and tasty!
I’ve made this recipe a few times and it’s great!