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Vegan Matzo Ball Soup

Photo by Megan Horowitch

Photo by Megan Horowitch

This week is Passover, but whether or not you're observing it, we know you'll love this Matzo Ball Soup recipe from our friend Megan of Short Girl. Tall Order. It's a wholesome and filling soup that vegans and omnivores alike will devour. Enjoy!

Author's note: "So some of you may know that Matzo Ball Soup is traditionally made in a chicken soup broth. Also, the matzo balls themselves are traditionally made out of matzo, eggs, water, and oil. I’ve been vegetarian for a long while now, so making a matzo ball soup slightly edited with a vegetable broth base has been the norm the last few years. However, for this recipe I really had to get creative to create an egg replacement to get that desired fluffy texture. The key to this recipe turned out to be leaving the matzo balls in the fridge overnight. After that, all it took was coming up with a good broth to complete the recipe. While I’ve seen this soup with carrots and onions before, I was yet again inspired by my recent Imperfect produce box to add in some parsnip and the flavor came together so perfectly. Seriously, if you add any vegetable to this soup, let it be parsnips!


Matzo Balls

  • 8 oz silken tofu
  • 1/2 cup matzo meal
  • 1 tbsp oil (olive, grape-seed, or avocado all work well) 
  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water, soaked about 10 mins)
  • 2-3 sprigs fresh dill, leaves only, no stems
  • 1 tsp pepper or more to taste
  • 2-3 tsp salt or more to taste
  • 2 tsp dried parsley
  • 1 tsp garlic powder


  • 1 large parsnip peeled and chopped
  • 3-4 medium carrots peeled and chopped
  • 1 large onion chopped
  • 8 cups vegetable broth
  • 1 tbsp oil
  • 2 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste


Matzo Balls

  1. Begin by adding your silken tofu to a blender and blend until it is smooth and creamy. Next, add in your matzo meal, flax egg, oil, salt, pepper, and dried parsley. Blend until combined. Lastly add in your fresh dill and blend about 10-15 seconds. At this point you have your matzo meal! Place in the fridge for 30 minutes to 1 hour to help firm.

  2. Once the matzo meal has firmed remove from the fridge and form into balls. You want the balls to be small and the mix should make about 16-18 matzo balls total. Once the balls are formed, place on a plate, cover, and put in the fridge for 18-24 hours before making your soup.


  1. Add 1 tbsp oil to a large pot. Once hot, add in your chopped onions, parsnip, and carrots and season with salt and pepper. Sauté about 5 minutes.

  2. Next, add your 8 cups of broth to the pot along with additional salt and pepper, dried parsley, garlic powder, and onion powder. Bring to a boil. Once boiling, add in your matzo balls one at a time.

  3. Turn the temperature down to medium heat and cook soup for about 8-10 minutes (no longer, you don't want to overcook everything!). Turn off the heat, remove the pot from the heat, and serve immediately!

Recipe Notes and Variations

You will need to make your matzo balls 18-24 hours ahead of cooking your soup. If you are storing your soup as leftovers, make sure to store the matzo balls separately from the soup broth for the best results. To add extra depth to your broth try adding some fresh or dried mushrooms for extra savoriness. Sweet vegetables like leeks or fennel make wonderful additions to vegetable soups like this too.