Moroccan-Style Vegan Matzo Ball Soup

Matzo balls aren’t always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. No matter where you’re from, the Passover Seder doesn’t seem complete without matzo ball soup.

Serves: 8 to 10

  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 large or 3 medium leeks, white parts only, quartered lengthwise and chopped
  • 2 medium potatoes, peeled and diced
  • 2 medium white turnips, peeled and diced
  • 3 medium carrots, sliced
  • 3 medium stalks celery, diced
  • 8 ounces white, cremini, or baby bella mushrooms,
    cleaned, stemmed, and sliced
  • 8 cups vegetable stock or water, or a combination
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper
  • Vegan Matzo Balls

Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium heat until the leeks are limp, about 10 minutes.

Add the potatoes, turnips, carrots, celery, mushrooms, stock or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes.

Season with salt and pepper, and simmer 10 minutes longer.

Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls.


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